Finding a pasta salad that actually tastes good beyond the day you make it can be tough. Most pasta salads get boring fast, or they dry out in the fridge and lose all their flavor by day two, which is a real letdown when you’re hoping to have leftovers for easy lunches throughout the week.
That’s where this summer Asian pasta salad comes in handy: it’s packed with fresh flavors that actually get better as they sit together, it stays moist thanks to a simple sesame-soy dressing, and you can easily swap in whatever vegetables or proteins you have sitting in your fridge.
Why You’ll Love This Summer Asian Pasta Salad
- Quick and easy – This pasta salad comes together in just 25-35 minutes, making it perfect for busy weeknights or last-minute potluck invitations.
- Great for meal prep – Make it ahead and enjoy it throughout the week for lunches or quick dinners. It actually tastes even better the next day when the flavors have had time to blend.
- Fresh and flavorful – The combination of crunchy vegetables, tender chicken, and a sweet-tangy Asian dressing makes every bite interesting and satisfying.
- Perfect for summer gatherings – This colorful salad is a crowd-pleaser at barbecues, picnics, and potlucks, and it holds up well at room temperature.
- Rotisserie chicken shortcut – Using store-bought rotisserie chicken saves you even more time without sacrificing any flavor.
What Kind of Pasta Should I Use?
Bow tie pasta (also called farfalle) is the classic choice for this Asian pasta salad because its shape holds onto the dressing really well and looks pretty in the mix. That said, you can absolutely swap it out for whatever pasta you have in your pantry – penne, rotini, or even fusilli will all work great. Just stick with a short pasta shape rather than long noodles like spaghetti, since those don’t hold up as well in cold salads. Cook your pasta until it’s al dente (still has a slight bite to it), then rinse it under cold water to stop the cooking and cool it down quickly for the salad.
Options for Substitutions
This pasta salad is super adaptable, so feel free to make these swaps based on what you have:
- Bow tie pasta: Any short pasta shape works great here – try rotini, penne, or fusilli. They all hold the dressing nicely and are easy to eat.
- Seasoned rice vinegar: If you only have regular rice vinegar, use it and add a pinch of sugar and salt to mimic the seasoned version. White wine vinegar also works in a pinch.
- Chicken: Skip the chicken entirely for a vegetarian version, or swap it with cooked shrimp, edamame, or baked tofu. If using tofu, press it well and cube it before adding.
- Cilantro: Not a cilantro fan? Use fresh basil or mint instead for a different but equally fresh flavor.
- Almonds or peanuts: Cashews work wonderfully here too. If you have nut allergies, try roasted sunflower seeds or just leave them out – the sesame seeds still provide good crunch.
- Sesame oil: This ingredient really gives the salad its signature Asian flavor, so I’d recommend keeping it if possible. But if you’re out, add an extra tablespoon of vegetable oil and a tiny splash of soy sauce.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents the noodles from turning mushy and clumping together.
Another common error is adding the dressing while the pasta is still warm – this causes the pasta to absorb too much dressing and leaves your salad dry, so make sure everything is completely cooled before tossing.
To keep your vegetables crisp and fresh-tasting, avoid making this salad more than a day in advance, and if you do prep ahead, add the almonds or peanuts right before serving so they stay crunchy instead of getting soggy.
For better flavor distribution, toss the salad gently but thoroughly, making sure the dressing coats every ingredient evenly without breaking up the pasta or bruising the cilantro.
What to Serve With Summer Asian Pasta Salad?
This pasta salad is pretty filling on its own since it’s already packed with chicken, veggies, and pasta, but I love serving it alongside some fresh spring rolls or edamame for a complete summer spread. If you’re feeding a crowd at a barbecue or potluck, grilled teriyaki chicken skewers or some crispy potstickers make great companions. For a lighter option, try pairing it with some chilled cucumber salad dressed with rice vinegar and a pinch of sugar, or serve it with watermelon slices to keep things refreshing on a hot day. You could also add some sriracha or sweet chili sauce on the side for anyone who wants an extra kick of flavor.
Storage Instructions
Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.
Make Ahead: This is a great make-ahead recipe for parties or meal prep. You can cook the pasta and prep all your veggies the night before, then toss everything together a few hours before serving. Just wait to add the almonds or peanuts until right before eating so they stay crunchy.
Refresh: If your pasta salad seems a bit dry after a day or two in the fridge, just drizzle in a little extra sesame oil and rice vinegar to bring it back to life. The pasta tends to absorb the dressing as it sits, so don’t be shy about adding a splash more.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 65-75 g
- Fat: 90-110 g
- Carbohydrates: 200-220 g
Ingredients
For the dressing:
- 1/4 cup vegetable oil
- 4 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
- 1 tsp fresh ginger, grated
For the salad:
- 12 oz rotini pasta
- 2 1/2 cups cooked chicken, shredded or cubed
- 1 1/4 cups carrots, shredded or julienned
- 3/4 cup fresh cilantro, chopped
- 2/3 cup green onions, sliced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup toasted sliced almonds
Step 1: Build the Dressing
- 1/4 cup vegetable oil
- 4 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
Combine the vegetable oil, rice vinegar, brown sugar, honey, toasted sesame oil, soy sauce, and fresh ginger in a jar or bowl.
Shake vigorously or whisk until the sugar dissolves and all ingredients are fully emulsified.
This creates a balanced, glossy dressing with layers of sweet, tangy, and nutty flavors.
Set aside at room temperature while you prepare the other components.
Step 2: Cook and Cool the Pasta
- 12 oz rotini pasta
Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions, usually about 10 minutes, until al dente.
Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch.
This keeps the pasta from clumping and ensures it will absorb the dressing without becoming mushy.
Step 3: Prepare the Fresh Vegetables and Proteins
- 1 1/4 cups carrots, shredded or julienned
- 1/2 cup red bell pepper, finely diced
- 2/3 cup green onions, sliced
- 3/4 cup fresh cilantro, chopped
- 2 1/2 cups cooked chicken, shredded or cubed
While the pasta cooks, prepare all the fresh ingredients: shred or julienne the carrots, dice the red bell pepper, slice the green onions, and chop the cilantro.
I like to have everything prepped and ready before assembling so the flavors stay bright and fresh.
Keep the chicken shredded or cubed and ready to add.
Step 4: Assemble the Salad
- cooked pasta from Step 2
- fresh vegetables and chicken from Step 3
- 2 tbsp sesame seeds
- 1/2 cup toasted sliced almonds
Transfer the cooled pasta from Step 2 to a large mixing bowl.
Add the prepared vegetables and chicken from Step 3, along with the sesame seeds and toasted almonds.
Toss everything together gently but thoroughly to distribute all components evenly throughout the salad.
Step 5: Dress and Finish
- dressing from Step 1
- assembled salad from Step 4
Pour the dressing from Step 1 over the salad and toss well, making sure every strand of pasta and vegetable is coated.
I recommend adding the dressing just before serving to keep the salad from becoming too soft, though it also tastes great the next day as the flavors meld together.
Taste and adjust seasoning if needed with extra soy sauce or a splash of rice vinegar.
Crunchy Summer Asian Pasta Salad
Ingredients
For the dressing
- 1/4 cup vegetable oil
- 4 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
- 1 tsp fresh ginger, grated
For the salad
- 12 oz rotini pasta
- 2 1/2 cups cooked chicken, shredded or cubed
- 1 1/4 cups carrots, shredded or julienned
- 3/4 cup fresh cilantro, chopped
- 2/3 cup green onions, sliced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup toasted sliced almonds
Instructions
- Combine the vegetable oil, rice vinegar, brown sugar, honey, toasted sesame oil, soy sauce, and fresh ginger in a jar or bowl. Shake vigorously or whisk until the sugar dissolves and all ingredients are fully emulsified. This creates a balanced, glossy dressing with layers of sweet, tangy, and nutty flavors. Set aside at room temperature while you prepare the other components.
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions, usually about 10 minutes, until al dente. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch. This keeps the pasta from clumping and ensures it will absorb the dressing without becoming mushy.
- While the pasta cooks, prepare all the fresh ingredients: shred or julienne the carrots, dice the red bell pepper, slice the green onions, and chop the cilantro. I like to have everything prepped and ready before assembling so the flavors stay bright and fresh. Keep the chicken shredded or cubed and ready to add.
- Transfer the cooled pasta from Step 2 to a large mixing bowl. Add the prepared vegetables and chicken from Step 3, along with the sesame seeds and toasted almonds. Toss everything together gently but thoroughly to distribute all components evenly throughout the salad.
- Pour the dressing from Step 1 over the salad and toss well, making sure every strand of pasta and vegetable is coated. I recommend adding the dressing just before serving to keep the salad from becoming too soft, though it also tastes great the next day as the flavors meld together. Taste and adjust seasoning if needed with extra soy sauce or a splash of rice vinegar.
