Sesame Veggie Pasta

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


  1. 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.
  2. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  3. Add cucumber, carrot, bell pepper, chicken, cilantro, and green onions to the pasta. Pour sesame dressing over the pasta. Toss to coat evenly. 
Posted in Vegan, Vegetarian

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