Asian Pasta Salad hits all the right notes—crunchy textures, fresh flavors, and a sesame-soy dressing you’ll dream about!
Featured Comment
I’ve made this recipe from you several times. It’s been a hit every time! Next week I will be taking it to a Quilt Retreat. Thank you for your great recipes!!!
– Linda
Author’s Notes
Why This Asian Pasta Salad Needs to Be on Your Menu
This is a step away from mayo-heavy pasta salads (still love you guys too!) to something fresh, bright, and Asian-inspired. It’s got crisp veggies, juicy mandarins, crunchy almonds, and an insanely good dressing.
More reasons to make it: It’s quick (ready in 30), always a hit at gatherings (kids love it too), and super easy to prep ahead. Plus, you can swap ingredients easily. It’s honestly one of my all-time favorite salads—I think you’ll love it too!
Asian Pasta Salad Ingredients
Full recipe below, but here are a few tips:
- Chicken: Skip for a vegetarian version, or use rotisserie, grilled, or cooked chicken.
- Veggies: Coarsely chop the spinach. Use pre-shredded carrots to save time.
- Mandarin oranges: Drain and gently pat dry to keep the salad from getting watery.
- Sliced almonds: Buy pre-toasted or quickly toast your own for extra crunch.
- Sesame oil & seeds: Use toasted versions for the best flavor.
Quick Tip
How to Toast Almonds: Add sliced almonds to a dry skillet over medium heat, stirring often, until lightly golden and fragrant. Watch closely—they burn fast!
Variations
Switch Things Up!
Here are some ways to switch up this Asian Pasta Salad:
- Add a creamy element: Dice avocado and add it right before eating.
- Swap the peppers: Use roasted red peppers for a smoky flavor.
- Use fresh clementines: Peel and segment instead of using canned.
- Swap greens: Baby kale works great and holds up better with dressing.
How to Make Asian Pasta Salad (Tips)
- Salt the pasta water well: This is the only chance to season the pasta itself.
- Use small, textured pasta: Rotini, mini shells, or bowtie grab onto the dressing best.
- Cook pasta to al dente: Keeps it chewy, not soggy, once dressed.
- Make the dressing ahead: Chilling it helps the flavors blend and taste even better.
Storage
Make Ahead
- I like this Asian Pasta Salad best the day it’s made. For longer storage, keep the dressing separate and add fresh each day. Leave out the spinach until serving—it wilts fast.
- You can prep ahead—store everything separately and toss together before eating.
- This salad doesn’t freeze well.
More Pasta Salads:
Asian Pasta Salad
Equipment
- Wide-mouth Mason Jar
Ingredients
- 1 (16-ounce) package rotini pasta or Fusilli Bucati pasta
- 4-1/2 cups coarsely chopped baby spinach optional, see note 1
- 1-1/2 cups shredded cooked chicken
- 1/2 cup chopped red bell pepper
- 1 (15-ounce) can mandarin oranges well-drained
- 1/2 cup shredded carrots
- 1/3 cup thinly sliced green onions
- 1/3 cup chopped cilantro
- 1/3 cup sliced almonds optionally toast them, see note 2
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 3 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 tablespoons toasted sesame seeds
Instructions
- Dressing: Add all dressing ingredients to a jar. Secure the lid and shake well until combined.
- Bring 12 cups of water to a rolling boil. Add 1 tablespoon salt, then pasta. Cook according to package directions until al dente. Drain, rinse under cold water for 20 seconds, and shake off any excess water. Transfer to a large bowl.
- Shake dressing again and pour about ⅓ of it over the pasta. Toss to coat. Refrigerate the pasta until fully cooled.
- Add spinach, chicken, red pepper, mandarin oranges, carrots, green onions, and cilantro to the cooled pasta. Gently toss everything together.
- Add more dressing as needed (you might not need it all right away; the pasta absorbs it as it sits, so add gradually as needed). Top with toasted almonds, if using. Serve and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great salad. I’ve been doing a (complicated—like all day!) Chinese sesame chicken salad for years so I decided to switch this one up by using shrimp instead of chicken. This recipe elicits applause—and it’s pretty easy on the chef. Thanks!
So happy you enjoyed the recipe! Thank you for the comment 🙂
Update (2nd time in 2 weeks….blessed with a load of mandarins and baby spinach…) this time added edamame, snow peas, still shrimp in lieu of chicken and pine nuts (because I was out of almonds) Endlessly adoptable and delicious.
Thanks so much for sharing more ideas 🙂
Made this for a Sunday dinner gathering. It was a hit. The bowl was licked clean. Everyone loved it. Provided a nice light cooling salad for heat of summer. Love it will make it again.
So glad you enjoyed this salad! Thank you Joyce! 🙂
This looks incredible, Chelsea! I can’t wait to make it!
I hope you love it!
Thanks Melanie!!
Spring is here and I’m lovin it! Can’t wait to try this out. Just looks too tasty! 🙂
I know – so excited!! Thanks Melissa!
This salad looks great Chelsea! So fresh for summer!
Thank you Kristi!!
I love all the components of this! So fresh and so pretty with vibrant colors 🙂
Thank you so much Medha! 🙂
What a colorful and lovely pasta salad! The almonds and oranges are such a nice touch – little bits of crunchy and sweet. I’m looking forward to trying this!
Thank you so much! I hope you love it 🙂
Yummy ????
Thanks Ann!
You AND me both found our new favorite pasta salad! I have always loved chicken with oranges, and this salad is just screaming to be eaten for dinner tonight. Perfect Spring eats!
Thanks Taylor for the sweet comment and the pin 🙂
Oh this salad looks just perfect, Chelsea! I’ve never had a pasta salad with a mandarins before, so I’m loving this! Looks like the perfect combination of sweet and crunchy.
You would LOVE the mandarin with the pasta Gayle! 🙂 Thanks so much for the comment and the pin!