This is a cold pasta salad with seared chicken, rotini, and a soy-sesame vinaigrette built from toasted sesame oil, ginger, garlic, lime, and a little honey. It takes about 50 minutes start to finish and feeds six. The honest reason to make it: the dressing does double duty as a marinade, so youโre not washing an extra bowl, and the whole thing holds up well enough to pack for lunch the next day.
Smart swaps
- Rotini: Any short pasta works โ penne, fusilli, farfalle, or even spaghetti broken in half. The spiral shape is nice for catching dressing, but itโs not essential.
- Toasted sesame oil: This one actually matters. Plain sesame oil or vegetable oil wonโt give you the same nutty depth. If youโre out, a tablespoon of tahini whisked into the dressing gets you close.
- Rice vinegar: Plain white vinegar works in a pinch โ use slightly less since itโs sharper. Apple cider vinegar is a reasonable stand-in too.
- Edamame: Frozen shelled edamame is cheapest. Canned chickpeas, thawed frozen peas, or shelled frozen corn all sub in fine and keep the protein and texture.
- Roasted peanuts: Optional in the recipe and genuinely optional โ sunflower seeds, cashews, or just extra sesame seeds work. Skip them entirely if nut allergies are a concern.
- Fresh ginger and garlic: Ground ginger (about ยผ tsp) and garlic powder (about ยผ tsp) will do the job if thatโs whatโs in the pantry. The dressing will be slightly less bright but still good.
- Cilantro: Leave it out or swap in thinly sliced basil or flat-leaf parsley if cilantro isnโt your thing or isnโt in the fridge.
Why this recipe works
Two things make this salad reliable. First, the dressing is also the marinade โ even a 10-minute soak pulls the sesame-soy flavor into the chicken before it hits the pan, so the protein doesnโt taste like a separate component dropped on top. Second, the pasta gets rinsed and fully cooled before everything is combined. Hot or even warm pasta absorbs dressing unevenly, turns the vegetables limp, and makes the whole salad taste flat. Cool the pasta completely โ spread it on a sheet pan if youโre in a hurry โ and dress it at the table rather than ahead of time; a pre-dressed salad goes limp fast, especially the cabbage and cucumber.
What can go wrong
- Dressing tastes flat or too sharp: Taste before tossing. If itโs too salty, add a squeeze more lime. If itโs too sharp, a small drizzle of extra honey balances it. The dressing should taste slightly stronger than you want on the finished salad โ pasta and vegetables mellow it.
- Chicken turns out dry: Chicken breasts vary a lot in thickness. If yours are thick, slice them horizontally before marinating so they cook through without overdrying. Pull them off the heat at 165ยฐF and rest for at least five minutes before slicing.
- Pasta clumps together while cooling: Toss the drained pasta with a small drizzle of neutral oil right after rinsing. This keeps it from sticking into a solid mass before youโre ready to combine everything.
- Salad is watery by serving time: Cucumber releases water as it sits. If youโre making this more than an hour ahead, salt the cucumber slices lightly, let them sit for 10 minutes, then pat dry before adding to the bowl.
- Sesame seeds burn during toasting: Toast them in a dry skillet over medium-low heat, not high. Stir constantly and pull them off the moment they turn golden โ they go from pale to burnt in under a minute.
Asian Sesame Chicken Pasta Salad
Equipment
- Large pot (6โ8 qt)
- Colander
- Large skillet or grill pan
- Mixing bowls (1 large, 1 medium)
- Whisk
- Tongs
- Chef's Knife
- Cutting board
- Microplane or fine grater
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
For the Dressing & Marinade:
- ยผ cup soy sauce low-sodium
- 3 tbsp rice vinegar unseasoned
- 2 tbsp toasted sesame oil
- 2 tbsp neutral oil canola or avocado
- 1 ยฝ tbsp honey
- 1 tbsp fresh lime juice
- 2 cloves garlic finely grated
- 1 tbsp fresh ginger finely grated
- ยฝ tsp red pepper flakes or to taste
For the Chicken:
- 1 ยฝ lb boneless, skinless chicken breasts patted dry
- ยฝ tsp kosher salt
- ยผ tsp black pepper freshly ground
- 1 tbsp neutral oil for the pan
For the Salad:
- 1 tbsp kosher salt for pasta water
- 12 oz rotini pasta
- 1 cup edamame shelled, thawed if frozen
- 2 tbsp sesame seeds for toasting
- 2 cups red cabbage thinly sliced
- 1 cup carrots julienned or shredded
- 1 medium red bell pepper thinly sliced
- 1 cup cucumber halved and thinly sliced
- 4 pieces scallions thinly sliced
- ยฝ cup cilantro leaves roughly chopped
- โ cup roasted peanuts roughly chopped, optional
- 1 medium lime cut into wedges, for serving
Instructions
- Make the Sesame Dressing: In a medium bowl, whisk the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey, lime juice, garlic, ginger, and red pepper flakes until emulsified and slightly thickened, 30โ45 seconds. Set aside. You will reserve some for marinating the chicken.
- Marinate the Chicken (Quick): Scoop 3 tbsp of the dressing into a shallow dish or zip-top bag. Add the chicken, season with the kosher salt and black pepper, and turn to coat. Refrigerate for 10 minutes while you prepare the pot for pasta. Reserve the remaining dressing for the salad (do not cross-contaminate).
- Cook the Pasta: Bring a large pot of water to a rolling boil (212ยฐF / 100ยฐC). Stir in the kosher salt, add the rotini, and cook until al dente, 9โ10 minutes. In the last 1 minute of cooking, add the edamame. Drain in a colander, rinse under cold water until cool to the touch, and shake off excess water thoroughly.
- Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds, stirring constantly, until fragrant and golden, 2โ3 minutes. Transfer to a plate to cool.
- Sear the Chicken: Heat the neutral oil in a large skillet over medium-high until shimmering. Remove chicken from the marinade, letting excess drip back (discard used marinade), and lay it in the pan. Sear 5โ6 minutes per side until deeply golden and an instant-read thermometer inserted in the thickest part reads 165ยฐF / 74ยฐC. Transfer to a board and rest 5 minutes.
- Slice the Chicken: Slice the rested chicken thinly across the grain into bite-size strips.
- Build the Salad Base: In a large mixing bowl, combine the cooled pasta and edamame with the red cabbage, carrots, bell pepper, cucumber, scallions, and cilantro. Drizzle over the remaining dressing and toss until everything is glossy and evenly coated.
- Finish and Season: Fold in the sliced chicken, toasted sesame seeds, and peanuts (if using). Toss gently to distribute. Taste and adjust with a squeeze of lime, a splash more soy, or a few drops of sesame oil to balance salt, acidity, and richness.
- Serve: Serve slightly chilled or at cool room temperature with extra lime wedges. For the cleanest flavor and texture, you can chill the dressed salad for 15โ20 minutes before serving (optional).
Notes
Chef's Tips:
- Pound thick chicken breasts to an even 1/2-inch thickness for faster, juicier cooking.
- Salt your pasta water generously; it's the only chance to season the pasta itself.
- Rinse pasta for cold salads to stop cooking and remove excess surface starch so the dressing clings without gumminess.
- Make-Ahead: Keep chicken, veggies, and dressing separate up to 24 hours; toss together just before serving. Leftovers keep 2โ3 days refrigerated.
- Swap-Ins: Use soba or spaghetti, rotisserie chicken, or add crunchy snap peas. For nut-free, replace peanuts with more sesame seeds.
- Creamy Variation: Whisk 1 tbsp creamy peanut butter into the dressing, thinning with a splash of water as needed.
Nutrition
Frequently asked questions
Can I make this salad the night before?
You can prep all the components the night before, but keep them separate and toss everything together within an hour of serving. The pasta, chicken, and dressing all store well individually in the fridge; combined overnight, the cabbage softens and the pasta soaks up most of the dressing.
Can I use rotisserie chicken instead of cooking the chicken from scratch?
Yes โ shredded rotisserie chicken works well and saves about 20 minutes. Since it skips the marinade step, toss the shredded chicken directly with two or three tablespoons of the finished dressing and let it sit for a few minutes before adding it to the salad.
How do I keep leftovers from getting soggy?
Store leftovers in an airtight container and expect the pasta to absorb more dressing overnight. Refresh with a small splash of rice vinegar and a few drops of sesame oil before eating, and add fresh cucumber or scallions if you have them.
Is there a way to make this without soy sauce for a gluten-free version?
Tamari is a direct swap for soy sauce and is gluten-free โ use it in the same quantity. Coconut aminos also work; theyโre slightly sweeter, so you may want to reduce the honey by about half a teaspoon to keep the balance.