Asian Pasta Salad with Chicken
Crisp veggies, rotisserie chicken, pasta, and Asian flavors like soy sauce, sesame oil, ginger, garlic, and sesame seeds is what makes Asian Pasta Salad with Chicken a delicious, cold pasta that’s a great side dish or light lunch.
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Asian Pasta Salad with Chicken has great Asian flavors like sesame, soy sauce, and ginger, and it gets a nice little kick from the sriracha.
Who doesn’t love a cold pasta salad on a sweltering hot August day? To me, it just screams summer.
Asian Pasta Salad with Chicken is great because it’s a pasta salad, which is a great summer side dish, but the addition of rotisserie chicken makes it a perfect meal for a light lunch, too.
I love the crispness of veggies in my pasta salad, so I added some red bell pepper and some crisp-tender asparagus to give it some texture.
If you’re looking for more cold side dishes, try these:
- Mediterranean Balela Salad (shown below) is a fresh, healthy side with chickpeas, tomato, lemon juice, and fresh parsley.
- Greek Chopped Vegetable Salad has cucumbers, red bell pepper, olives, pepperoncini, and of course, feta cheese.
- Kimchi Cucumber Salad is a wonderful cold, crisp salad loaded with kimchi, sliced cucumbers, and red onion with rice vinegar and toasted sesame seeds.
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NOTES:
- I like to use Napa Valley Naturals Organic Toasted Sesame Oil. It has the best toasted sesame flavor and it’s organic. You can get it here on Amazon.
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Asian Pasta Salad with Chicken
Ingredients
- 16 oz pasta
- 16 asparagus spears cut into 1-inch pieces
- 1/2 cup olive oil
- 3 tbsp sesame oil
- 1/3 cup + 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tsp grated fresh ginger
- 1 garlic clove minced finely
- 1 tsp white sugar
- 1 tbsp toasted sesame seeds plus extra for garnish
- dash of white pepper
- 3 cups rotisserie chicken or 3 cups of diced or shredded chicken breasts
- 1 cup red bell pepper diced
- 1/3 cup sliced scallions
- 1/3 cup chopped cilantro
Instructions
- Cook pasta according to directions, when it has about 2 minutes left until done, add the asparagus to the pot of cooking pasta. After 2 minutes, drain the pasta and asparagus and refrigerate while you make the dressing.
- To make the dressing, add olive oil, sesame oil, rice vinegar, soy sauce, sriracha, ginger, garlic, sugar, sesame seeds and white pepper to a bowl and mix well until sugar has dissolved.
- When pasta and asparagus have cooled, add chicken, red bell pepper, scallions, cilantro, and dressing. Stir to combine, refrigerate until cool and serve. Garnish with extra cilantro and sesame seeds if desired. Enjoy!
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