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–+ servings
Chinese Chicken Pasta Salad

Chinese Chicken Pasta Salad: Flavorful & Crunchy Bliss

This Chinese Chicken Pasta Salad combines vibrant veggies with pasta for a deliciously crunchy and refreshing meal. Perfect for gatherings or meal prep!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Fusilli or other short pasta Substitute with gluten-free pasta if needed.
  • 2 cups Chicken (cooked and shredded) Swap for tofu for a vegetarian option.
For the Crunchy Veggies
  • 1 cup Fresh snow peas Substitute with snap peas if unavailable.
  • 1 each Red bell pepper Use green bell pepper for a different taste.
  • 1 cup Carrots (shredded) Can be omitted for fewer calories.
  • 2 cups Napa cabbage Regular cabbage works as a substitute.
  • 4 each Green onions (sliced) Substitute with chives if desired.
  • 1 cup Water chestnuts (sliced) Can be swapped for jicama or omitted.
For the Toppings
  • 1 cup Crispy chow mein noodles Add just before serving to maintain crispness.
  • 2 tbsp Sesame seeds Toasted sesame seeds enhance the taste.
  • 1/2 cup Sliced almonds Substitute with sunflower seeds for a nut-free option.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt is a lighter substitute.
  • 2 tbsp Light soy sauce Use tamari for a gluten-free version.
  • 1 tsp Black pepper Adjust according to your taste preferences.
  • 2 tbsp Rice wine vinegar White vinegar can be used as a substitute.
  • 2 tbsp Honey Agave nectar is a great vegan alternative.
  • 1 tbsp Sesame oil Can be omitted if allergic.
  • to taste Salt To enhance the overall flavors.

Equipment

  • Large Pot
  • mixing bowl
  • spatula
  • Serving tongs

Method
 

Step‑by‑Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Add your choice of fusilli or short pasta and cook according to the package directions—usually about 8-10 minutes—until al dente. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process, ensuring it’s cool and ready to combine with the other ingredients.
  2. While the pasta is cooling, wash and chop the veggies needed for the Chinese Chicken Pasta Salad. In a large mixing bowl, combine the crisp snow peas, diced red bell pepper, shredded carrots, thinly sliced napa cabbage, and green onions. Add the sliced water chestnuts for extra crunch. Toss everything gently together.
  3. In a separate bowl, gather the dressing ingredients. Whisk together mayonnaise, light soy sauce, black pepper, rice wine vinegar, honey, and sesame oil until the mixture is smooth and creamy. Taste the dressing and adjust as needed.
  4. Once the dressing is mixed, add the cooled pasta to the bowl of veggies and then pour the dressing over the top. Gently toss everything together until well coated.
  5. Just before serving, incorporate the crispy chow mein noodles, toasted sesame seeds, and sliced almonds into the salad. Toss gently again to distribute evenly.
  6. Your Chinese Chicken Pasta Salad is now ready to be served! Enjoy it chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Feel free to customize with your favorite veggies or proteins. Store in an airtight container in the refrigerator for up to 3 days.

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