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Asian Pasta Salad Recipe

Asian Pasta Salad

iamwinfred
This Asian Pasta Salad is the dish I make when I need something crunchy, cool, and packed with flavor in under an hour. 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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Side Dish
Cuisine Asian
Servings 6
Calories 380 kcal

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

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

For the Dressing

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 40gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 650mgPotassium: 420mgFiber: 3gSugar: 11gVitamin A: 45IUVitamin C: 35mgCalcium: 6mgIron: 10mg
Keyword asian salad, make ahead salad, pasta salad
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