Great flavor but just too salty.

I cut the oil in half, added about a teaspoon of sesame oil and, just to lighten up the pasta salad a bit more, I used agave sweetener instead of regular sugar . I also added cubed cucumber, grape tomatoes (cut in half) and cooked shrimps. The salad came out delicious and so simple to make! Enjoy!

I gave the original recipe as written 3 stars; but 4 stars with adjustments and additions I made to “jazz” up the salad. I boiled tri-colored rotini pasta in salted water. Chopped up some leftover rotisserie chicken and set aside. For the dressing, I used 3T low-sodium soy sauce, 2T sugar and 3T white wine vinegar. I seasoned the dressing with Hawaiian sea salt, black pepper and some fresh grated ginger. I also put about 1T of toasted sesame seeds to the dressing. Instead of veg/canola oil I used 2 T of sesame oil for flavor; and, fresh cilantro in place of parsley for another layer of flavor. Once I drained the pasta, I poured half of the dressing over it and chilled in the refrigerator for 4 hours. I tossed in fresh baby spinach, chicken and the remainder of the dressing. This needed some color and texture so I added sugar snap peas, carrots, julienned, and cherry tomatoes, quartered. I garnished with green onions, sliced, more cilantro and a generous sprinkle of sesame seeds. This was the most delicious and hearty pasta salad-perfect for a hot summer meal! The dressing has the right amount of soy sauce, sugar and vinegar-not too sweet or too tart. The pasta soaked up the dressing giving it lots of flavor. It’s a very colorful salad full of chicken, greens, vegetables and fresh herbs. The addition of cilantro, ginger and sesame oil gave this the “Asian” flavor I wanted in the salad.

There are other versions of this salad that feature more seasonings and less acid that I've enjoyed more on this site. This isn't bad by any means, no one will dislike it if they like these flavors. Thank you for sharing :)

I followed this recipe exactly as written and did not care for the result. The soy sauce dressing turned the chicken and pasta brown and just looked unappealing.

This was very good. I used radish greens for the spinach and it worked great. They were pretty mature so I cooked them with the sesame seeds to eliminate their prickliness. I also used spaghetti instead of radiatore. This would be even better with a few more veggies.

This was pretty good, especially served cold the next day; I had a bunch of random ingredients and no clue what to do with them, and this was perfect for cleaning up my fridge! Thanks.

When I first made this, I found myself wanting to make it Italian style, e.g., add basil, tomato, olives ... that sort of thing. So, I pushed and went decidedly Asian in flavor: Cilantro, rather than parsley, added shredded carrot for color, and edamame. Used rice wine vinegar rather than wine vinegar and even a touch of hoisin sauce. To make it pretty, make sure to slice the green onions vertically, then chop. This was really good. I just keep on thinking about that Italian/mediterrean version. I guess that's next (no sesame seeds then, right?)

Bf said he would like this better with Italian dressing. I thought that it needed more color--when all the pasta and veggies are added, it's just white and green. So I added some tomatoes for color, and tossed in sugar snap peas and some parmesan cheese just for the heck of it. Bf also decided he wanted to add pepperoni to the salad. We didn't have any defrosted, but we did have some crumbled bacon and that seemed to satisfy him. It makes a ton, and I normally wouldn't have made the full recipe but I have a lot of spinach and I had the requisite amount of cooked chicken already. Not bad, but bf is only willing to try it again with major modifications. Thanks for the recipe!

This was really good - I didn't have the spinach or parsley so I used some yellow sweet pepper and fresh cilatro instead. I also used slightly less soy sauce and rice vinegar instead of white wine. My 12 year old son loves it and has made it his new lunchbox favourite!