This pasta, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics. This is great for lunch, a light main meal, or even a supper-time side dish, so serve it for the family, or make ahead for your next Bar-B-Q.
Do you ever roast a whole chicken, and then wonder what you’re going to do with all the leftover meat after dinner is over? This is perfect for a chicken dinner day after. Pick those bones clean! Don’t let anything go to waste. As my mom always said, ‘A penny saved is a penny earned.’ That, and some juicy, leftover pieces from your roast chicken would be the perfect reason to whip up this dish. Vegetarian or looking for a meatless meal idea? Omit the chicken. All the original tangy flavors will still infiltrate every bite.
Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season!
Asian Pasta Salad
recipe adapted from Lil Luna
1 lb. Tri-Color Rotini
1/2 cup vegetable oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 tbsp sugar
1/4 tsp. pepper
3 cups diced or shredded chicken breast
2 cups baby spinach
1/4 cup roughly chopped fresh cilantro
1 cup shredded carrot
1/2 cup sliced red bell pepper strips, optional
Directions
1. Make pasta as directed and set aside.
2. Cook sesame seeds in a skillet on medium heat for 1-2 minutes until lightly toasted. Set aside.
3. Mix together vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds and pepper with a whisk until mixed well.
4. Pour dressing mixture over pasta and mix until coated evenly
5. Add chicken, cilantro, spinach, carrots, and peppers, if using. Toss and serve.
4 Sons 'R' Us 
This pasta salad looks delicious! I pinned it so I can make it at our next BBQ. 🙂 Thank you for sharing!
Thanks! Be sure to let me know what you think. I love the full-bodied flavor and light feel of it.
Linked here.
& @ Miz Helen’s Country Cottage
That looks great, and yes am often looking for ideas to use up chicken after a roast!
Hi Meaghan,
We would just love your Asian Pasta Salad, I can almost taste it! Thanks so much for sharing with Full Plate Thursday and have a great day!
Miz Helen
I love it when a recipe grabs me like that and I can already ‘taste’ the finished product! Thanks for hosting and I’m so glad you liked it.
I don’t seem to have that problem with chicken, but I certainly have a tricky time using up baby spinach and cilantro! This looks delicious, and perfect for hot summer days!
Usually if I’m uninspired with my chicken leftover, I’ll make chicken salad or freeze it. Baby spinach I don’t ever have a problem going through. Cilantro, on the other hand, is always a trouble spot for me. Which is sad because after I’ve let some go to waste, I’m inundated with ideas for how it COULD have been used.