Description
A refreshing and satisfying Asian pasta salad featuring bow tie pasta, chicken, and vibrant vegetables, perfect for any occasion.
Ingredients
- 12 ounces bow tie pasta
- 2 cups chopped cooked chicken breast (or rotisserie chicken)
- 1 cup shredded carrot
- ¾ cup roughly chopped cilantro
- ½ cup thinly sliced green onion
- ½ cup diced red bell pepper
- ½ cup slivered almonds or peanut pieces
- ¼ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
Instructions
- Mix together the dressing ingredients: ¼ cup vegetable oil, 3 tablespoons seasoned rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, and 2 teaspoons low-sodium soy sauce in a small jar or bowl with a tight-fitting lid. Shake well and set aside.
- Boil bow tie pasta for about 10 minutes. Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Transfer the drained pasta to a large bowl.
- Blend in remaining salad ingredients: 2 cups chopped cooked chicken, 1 cup shredded carrot, ¾ cup roughly chopped cilantro, ½ cup sliced green onion, ½ cup diced red bell pepper, and ½ cup slivered almonds or peanut pieces.
- Give the dressing a good shake and pour it over the salad. Mix well until all ingredients are evenly coated with the dressing.
Notes
Allow the salad to rest for at least 30 minutes after mixing for best flavor. It’s also a great make-ahead option.