Sesame Pasta Chicken Salad

Made  times
Country Cook 7

A refreshing light pasta salad with a delicious Asian flair and an abundance of vegetables. Serve warm or cold, but tastes best chilled.

Modified from: Sesame Pasta Chicken Salad

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Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  4. Pour 1/2 of the sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, carrots, bell pepper, water chestnuts, cilantro, and green onions.
  5. Chill for at least one hour and add remaining dressing before serving.


This pasta is very good! I made it the first time and found it a little sweet with 3 tbsp. of sugar so this last time I used 2 tbsp. and it was a little bland so somewhere in the middle is prob...