Description
A vibrant fusion of Asian and Italian flavors, this cold pasta salad combines al dente bow tie noodles with tender chicken, juicy mandarin oranges, and a zesty soy-ginger dressing. The crunch of carrots, bell peppers, and peanuts adds texture, making it a quick, satisfying meal for lunch or dinner.
Ingredients
8 oz bow tie (farfalle) pasta
1¼ lbs cooked chicken breast, shredded
1 cup grated carrots
½ cup mandarin oranges, peeled and segmented
¼ cup toasted unsalted peanuts, chopped
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated fresh ginger
1 tbsp honey
1 clove garlic, minced (optional)
¼ cup fresh cilantro, chopped (optional)
1 red bell pepper, julienned (optional add-on)
2 tbsp sliced green onions (optional add-on)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
While pasta cooks, shred cooked chicken breast and set aside. Grate carrots, julienne bell pepper (if using), and slice green onions.
In a small bowl, whisk rice vinegar, soy sauce, sesame oil, grated ginger, honey, and minced garlic until emulsified.
In a large mixing bowl, combine cooled pasta, shredded chicken, grated carrots, bell pepper, green onions, and mandarin oranges. Add peanuts and mix gently.
Pour the dressing over the salad and toss to coat evenly. Season with a sprinkle of salt and black pepper to taste.
Chill for 15–20 minutes, then garnish with chopped cilantro before serving.
Notes
Use cooked chicken (shredded or sliced) from the fridge or grill extra for added flavor.
Adjust dressing to taste—add more honey for sweetness or vinegar for tang.
Swap bow tie pasta with rotini or corkscrew pasta for different texture.
Chill leftovers for up to 2 days in an airtight container.
For a gluten-free version, use certified gluten-free pasta.