This Asian Pasta Salad recipe is the dish I make when I need something crunchy, cool, and packed with flavor in under an hour.
It started as a way to use up leftover rotisserie chicken and a bag of coleslaw mix, and now it’s the first thing that gets requested for potlucks and backyard cookouts.
Tender bow tie pasta gets tossed with shredded cabbage, carrots, bell pepper, and juicy mandarin oranges, then coated in a sweet and savory sesame soy dressing that soaks into every single bite.
It’s the kind of side dish that disappears fast, and it only gets better the longer it sits in the fridge.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Asian Pasta Salad Recipe
This salad hits every texture you want in one bowl. You get soft pasta, crunchy cabbage and carrots, and little bursts of sweetness from the mandarin oranges.
The dressing is where the magic happens, with toasted sesame oil and a touch of honey balancing out the salty soy sauce.
Best of all, it’s a true make ahead recipe. It actually tastes better the next day once the flavors have had time to mingle in the fridge.
If you love cold, crunchy dishes like this one, you’ll also want to bookmark my Chicken Pasta Salad for another easy potluck favorite.
- Ready in about 30 minutes with mostly hands off chilling time
- Big, bold sesame soy flavor that tastes like takeout
- Loaded with crunchy vegetables for a satisfying texture
- Naturally dairy free and easy to make gluten free
- Perfect for potlucks, meal prep, and packed lunches
- Uses simple pantry staples plus a few pantry Asian sauces
Ingredients
Most of these ingredients are things you can find at any regular grocery store, and the dressing comes together with pantry staples you likely already have on hand.
You might also enjoy: Cold Pasta Salad Recipes if you’re looking for more chilled pasta ideas to add to your rotation.
- Bow tie pasta or spaghetti: 12 ounces, cooked and cooled
- Rotisserie chicken: 2 cups, shredded or diced
- Purple cabbage: 2 cups, shredded
- Green cabbage: 2 cups, shredded
- Carrots: 2 medium, julienned or shredded with a julienne peeler
- Red bell pepper: 1, thinly sliced
- Green onions: 3, sliced
- Fresh cilantro: 1/2 cup, chopped
- Mandarin oranges: 1 can (11 ounces), mandarin oranges, drained
- Roasted peanuts: 1/2 cup, roasted peanuts, chopped
- Toasted sesame seeds: 2 tablespoons, toasted sesame seeds
- Soy sauce: 1/3 cup
- Rice vinegar: 3 tablespoons, rice vinegar
- Toasted sesame oil: 3 tablespoons, toasted sesame oil
- Honey: 2 tablespoons, honey
- Fresh ginger: 1 tablespoon, grated
- Garlic: 2 cloves, minced
- Sriracha: 1 teaspoon, sriracha, optional
- Lime: 1, juiced
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the process go smoothly.
Another favorite: Asian Glazed Chicken Thighs uses a lot of the same pantry staples as this salad’s dressing.
- Large stockpot: for boiling the pasta, a good large stockpot makes this step easy
- Colander: for draining and rinsing the cooked pasta
- Large mixing bowl: for tossing everything together
- Chef’s knife: a sharp chef’s knife makes slicing the vegetables much faster
- Cutting board: for prepping the cabbage, carrots, and peppers
- Mason jar with lid: a mason jar with lid is perfect for shaking the dressing together
- Citrus juicer: a small citrus juicer gets every drop of juice out of the lime
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this salad more times than I can count.
They genuinely make the process easier and the final result tastes better.
1. Kadoya Toasted Sesame Oil
This is the sesame oil I reach for every single time I make an Asian inspired dressing.
It has a deep, nutty aroma that regular sesame oil just doesn’t match, and a little goes a long way.
2. OXO Good Grips Salad Spinner
If you’re prepping a lot of shredded cabbage or want to rinse your cilantro without a soggy mess, this spinner is worth every penny.
It dries greens quickly so your dressing doesn’t get watered down.
3. Global Classic Chef’s Knife
Shredding cabbage and slicing peppers goes so much faster with a knife that actually holds an edge.
This one is lightweight and comfortable even after chopping a big batch of vegetables.
4. Pyrex Glass Meal Prep Containers
Since this salad is a fantastic make ahead dish, I like storing individual portions in glass containers for grab and go lunches.
They don’t stain or hold onto the sesame oil smell the way plastic does.
Step-by-Step Instructions: How to Make Asian Pasta Salad
1. Cook the Pasta
- Bring a large stockpot of generously salted water to a rolling boil.
- Add the bow tie pasta and cook according to the package directions until al dente, usually about 10 to 12 minutes.
- Drain the pasta in a colander and rinse it under cold water for about 30 seconds to stop the cooking process and cool it down quickly.
- Shake off any excess water and set the pasta aside in a large mixing bowl.
2. Make the Dressing
- In a mason jar or small bowl, combine the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, sriracha, and fresh lime juice.
- Secure the lid on the jar and shake vigorously for about 20 seconds until the honey is fully dissolved and the dressing looks smooth and combined.
- If you don’t have a jar, whisk everything together in a small bowl until well blended.
- Taste and adjust the seasoning, adding a little more honey if you prefer it sweeter or more sriracha if you want extra heat.
3. Prep the Vegetables
- While the pasta cools, shred the purple and green cabbage using a sharp knife or a food processor with a shredding attachment.
- Julienne or shred the carrots into thin matchsticks.
- Thinly slice the red bell pepper into strips.
- Slice the green onions and roughly chop the fresh cilantro.
- Drain the canned mandarin oranges well so they don’t add extra liquid to the salad.
4. Combine the Salad
- Add the shredded chicken, purple cabbage, green cabbage, carrots, red bell pepper, green onions, and cilantro to the bowl with the cooled pasta.
- Gently toss all the ingredients together using tongs or two large spoons until evenly distributed.
- Fold in the drained mandarin oranges last so they stay intact and don’t get crushed.
5. Toss with the Dressing
- Give the dressing one more good shake, then pour about three quarters of it over the salad.
- Toss everything together thoroughly, making sure the dressing coats every piece of pasta and every vegetable.
- Taste the salad and add the remaining dressing if you prefer it more heavily coated.
6. Garnish and Chill
- Sprinkle the chopped roasted peanuts and toasted sesame seeds evenly over the top of the salad.
- Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld together.
- Give it one final toss right before serving, since the dressing tends to settle at the bottom of the bowl.
Tips for The Best Asian Pasta Salad
A few small details make a big difference in how this salad turns out, especially if you’re making it ahead of time.
I learned most of these tricks while perfecting my Mediterranean Pasta Salad, since chilled pasta salads all share the same basic rules.
This salad shares a lot of DNA with my Orzo Pasta Salad, so if you like this one, that recipe is worth trying too.
- Rinse the pasta under cold water right after draining so it stops cooking and doesn’t turn mushy.
- Slightly undercook the pasta by about a minute, since it will continue to soften slightly as it sits in the dressing.
- Shred your own cabbage instead of buying pre-shredded coleslaw mix for a crunchier texture and fresher flavor.
- Add the peanuts and sesame seeds right before serving so they stay crunchy instead of getting soggy.
- If making this more than a few hours ahead, keep the dressing separate and toss it in right before serving for the freshest crunch.
- Toast your own sesame seeds in a dry skillet for a minute or two for a deeper, more fragrant flavor.
Serving Suggestions
This salad works beautifully as a stand alone lunch, but it also shines as a side dish at a bigger meal.
I love pairing it with something warm and savory off the grill to balance out the cool, crunchy texture of the salad.
- Serve alongside Teriyaki Chicken Stir Fry for a complete Asian inspired dinner spread.
- Pair it with grilled skewers or kabobs at your next backyard cookout.
- Pack it in a lunchbox with a scoop of Asian Beef Noodle Soup on the side for cooler days.
- Top it with grilled shrimp or salmon for extra protein.
- Bring it to a potluck alongside other cold salads and finger foods.
- Serve it in lettuce cups for a lighter, low carb presentation.
Variations of Asian Pasta Salad
This recipe is easy to customize based on what you have in the fridge or what your family prefers.
Read Also: Southwest Pasta Salad Recipe for a completely different flavor direction using the same cold pasta salad technique.
If you love a little heat, this salad pairs the same spirit as my Buffalo Chicken Pasta Salad, just with a totally different sauce profile.
- Shrimp version: swap the chicken for cooked, chilled shrimp for a lighter seafood twist.
- Vegetarian version: skip the chicken and add extra edamame or cubed tofu for protein.
- Spicy version: double the sriracha and add thinly sliced jalapeno for extra kick.
- Noodle version: use rice noodles or soba noodles instead of bow tie pasta for a more traditional Asian noodle salad.
- Nut free version: leave out the peanuts and use sunflower seeds instead for crunch.
- Extra veggie version: add snap peas, shredded broccoli, or thinly sliced cucumber for more crunch.
Storage and Reheating
This salad is meant to be served cold, so there’s no reheating involved, just proper storage to keep it fresh.
For a lighter option, try: Shrimp Pasta Salad if you want another chilled option that stores just as well.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Give the salad a good stir before serving leftovers, since the dressing tends to settle.
- If the salad seems a little dry after chilling, drizzle in a small splash of soy sauce or sesame oil to freshen it up.
- This salad does not freeze well, since the cabbage and pasta both lose their texture once thawed.
- For meal prep, store the dressing separately and toss individual portions right before eating for the best crunch.
Nutritional Facts
These values are estimated per serving and will vary slightly depending on the exact brands and portion sizes used.
- Calories: 380 kcal
- Protein: 22 grams
- Carbohydrates: 40 grams
- Fat: 14 grams
- Fiber: 3 grams
- Sugar: 11 grams
- Sodium: 650 milligrams
Health Benefits of Key Ingredients
Beyond being delicious, this salad packs in some genuinely good nutrition thanks to all the fresh vegetables.
Cabbage and carrots in particular bring a lot of fiber and vitamins to the table without weighing the dish down.
- Cabbage: rich in fiber and vitamin C, which supports digestion and immune health.
- Carrots: loaded with beta carotene, which the body converts into vitamin A for eye health.
- Ginger: known for its anti-inflammatory properties and its ability to aid digestion.
- Chicken: a lean source of protein that helps keep the salad filling and satisfying.
- Peanuts: provide healthy fats and a good dose of plant based protein.
- Sesame seeds: a good source of calcium, iron, and healthy fats.
FAQs About Asian Pasta Salad
1. Can I make this Asian pasta salad ahead of time?
Yes, this salad actually tastes better after sitting in the fridge for a few hours or overnight.
Just hold off on adding the peanuts and sesame seeds until right before serving so they stay crunchy.
2. What pasta shape works best for this recipe?
Bow tie pasta holds the dressing well and looks great, but rotini, penne, or even spaghetti all work fine.
Any short or long pasta shape with some texture will soak up the sesame soy dressing nicely.
3. Is this recipe gluten free?
It can easily be made gluten free by using gluten free pasta and swapping the soy sauce for gluten free tamari.
Just double check that your sriracha is also labeled gluten free, since some brands vary.
4. Can I use a store bought rotisserie chicken?
Absolutely, rotisserie chicken is what I use most of the time since it saves so much prep work.
You can also grill or bake your own chicken breast and shred it if you prefer.
5. Why does my pasta salad taste bland after chilling?
Cold foods naturally mute flavor a little, so this salad may need an extra pinch of salt or squeeze of lime before serving.
Tasting and adjusting right before you serve it makes a big difference.
Asian Pasta Salad
Ingredients
- 12 ounces bow tie pasta 340g, cooked and cooled
- 2 cups rotisserie chicken shredded or diced
- 2 cups purple cabbage shredded
- 2 cups green cabbage shredded
- 2 medium carrots julienned or shredded with a julienne peeler
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/2 cup fresh cilantro chopped
- 1 can (11 ounces) mandarin oranges drained, 312g can
- 1/2 cup roasted peanuts chopped
- 2 tablespoons toasted sesame seeds
- 1/3 cup soy sauce 80ml
- 3 tablespoons rice vinegar 45ml
- 3 tablespoons toasted sesame oil 45ml
- 2 tablespoons honey 30ml
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon sriracha optional
- 1 lime juiced
Equipment
- Large stockpot for boiling the pasta
- Colander for draining and rinsing the cooked pasta
- Large mixing bowl for tossing everything together
- Chef’s knife for slicing the vegetables
- Cutting board for prepping the cabbage, carrots, and peppers
- Mason jar with lid for shaking the dressing together
- Citrus juicer optional, for juicing the lime
Method
- Cook the pasta in generously salted water until al dente, then drain and rinse under cold water to stop cooking.
- Combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sriracha, and lime juice in a jar or bowl and whisk until smooth.
- Shred the cabbage, julienne the carrots, slice the bell pepper and green onions, chop the cilantro, and drain the mandarin oranges.
- Add the chicken, cabbage, carrots, bell pepper, green onions, and cilantro to the cooled pasta and toss to combine.
- Pour about three quarters of the dressing over the salad and toss thoroughly, then add more dressing if desired.
- Top with chopped peanuts and sesame seeds, then chill for at least 30 minutes before serving.
Nutrition
Notes
- Rinse the pasta under cold water right after draining so it stops cooking and doesn’t turn mushy.
- Slightly undercook the pasta by about a minute, since it will continue to soften slightly as it sits in the dressing.
- Shred your own cabbage instead of buying pre-shredded coleslaw mix for a crunchier texture and fresher flavor.
- Add the peanuts and sesame seeds right before serving so they stay crunchy instead of getting soggy.
- If making this more than a few hours ahead, keep the dressing separate and toss it in right before serving for the freshest crunch.
- Toast your own sesame seeds in a dry skillet for a minute or two for a deeper, more fragrant flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the salad seems a little dry after chilling, drizzle in a small splash of soy sauce or sesame oil to freshen it up.
- This salad does not freeze well, since the cabbage and pasta both lose their texture once thawed.
- To make it gluten free, use gluten free pasta and swap the soy sauce for gluten free tamari.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Asian Pasta Salad has earned a permanent spot in my regular meal rotation, and I think it’ll do the same for you.
It’s crunchy, a little sweet, a little tangy, and comes together with almost no fuss.
Give it a try at your next gathering or just for an easy weeknight dinner, and let me know in the comments how it turned out for you.
If you make this recipe, I’d love to see it, so feel free to share a photo or tag me on social media.
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