Description
A colorful and flavorful salad made with tender pasta, crunchy veggies, and a zesty dressing, perfect for summer gatherings.
Ingredients
- ¼ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
- 12 ounces bow tie pasta (about 4 cups)
- 2 cups chopped cooked chicken breast meat (or rotisserie chicken)
- 1 cup shredded carrot
- ¾ cup roughly chopped cilantro
- ½ cup thinly sliced green onion
- ½ cup diced red bell pepper
- ½ cup slivered almonds or peanut pieces
Instructions
- Prepare the dressing: In a jar or bowl, mix together the vegetable oil, seasoned rice vinegar, brown sugar, sesame oil, and low-sodium soy sauce. Shake or whisk well and set aside.
- Cook the pasta: Boil the bow tie pasta for about 10 minutes—cooking until it’s al dente, roughly one minute shy of the package directions. Drain the pasta and rinse it under cold water to stop the cooking. Drain again thoroughly and place it in a large bowl.
- Combine ingredients: To the cooled pasta, add the chopped chicken breast, shredded carrot, cilantro, green onion, diced red bell pepper, and slivered almonds or peanuts. Drizzle the dressing over the top.
- Mix well: Toss all the ingredients together until evenly combined.
Notes
For best flavor, serve chilled and add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian