This simple veggie pasta dish has an Asian twist with its fragrant sesame soy flavor. It can easily be made into a vegan and vegetarian dish by omitting the chicken. This recipe is my modification of allrecipes’s Sesame Pasta Chicken Salad. Perfect for a potluck or a picnic because it tastes great served either warm or cold! This recipe makes a lot…so make sure you put it altogether in an extra large bowl!
This recipe has earned 4.4/5 stars with over 800 reviews.
prep: 20 minutes
cook: 15 minutes
makes 10 servings
1/4 cup toasted sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 cup cucumber, cut into 2-inch julienne strips
1 cup carrots, cut into 2-inch julienne strips
1 yellow/red/orange bell pepper (whichever color you prefer) cut into cut into 2-inch julienne strips
2 cups shredded, cooked chicken breast meat
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Add cucumber, carrot, bell pepper, chicken, cilantro, and green onions to the pasta. Pour sesame dressing over the pasta. Toss to coat evenly.