This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one.

Annie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.

  • In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.

  • Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

Nutrition Facts

475 calories; 19.4 g total fat; 36 mg cholesterol; 1871 mg sodium. 54 g carbohydrates; 23.3 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2005
I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells and substituted Splenda for the sugar. I think it would be good with whole wheat angel hair pasta & I'm going to try adding some broccoli florets cut up & a little grated carrot for color next time. Shrimp would probably be a nice substitute for the chicken as well. Read More
(31)

Most helpful critical review

Rating: 3 stars
07/05/2005
This was just ok. I made it with shrimp as someone else suggested and whole wheat pasta. I think my parsley was a bit sour. Something just didn't taste quite right. Read More
(8)
46 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/24/2005
I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells and substituted Splenda for the sugar. I think it would be good with whole wheat angel hair pasta & I'm going to try adding some broccoli florets cut up & a little grated carrot for color next time. Shrimp would probably be a nice substitute for the chicken as well. Read More
(31)
Rating: 5 stars
07/24/2005
I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells and substituted Splenda for the sugar. I think it would be good with whole wheat angel hair pasta & I'm going to try adding some broccoli florets cut up & a little grated carrot for color next time. Shrimp would probably be a nice substitute for the chicken as well. Read More
(31)
Rating: 4 stars
09/20/2011
I gave the original recipe as written 3 stars; but 4 stars with adjustments and additions I made to jazz up the salad. I boiled tri-colored rotini pasta in salted water. Chopped up some leftover rotisserie chicken and set aside. For the dressing I used 3T low-sodium soy sauce 2T sugar and 3T white wine vinegar. I seasoned the dressing with Hawaiian sea salt black pepper and some fresh grated ginger. I also put about 1T of toasted sesame seeds to the dressing. Instead of veg/canola oil I used 2 T of sesame oil for flavor; and fresh cilantro in place of parsley for another layer of flavor. Once I drained the pasta I poured half of the dressing over it and chilled in the refrigerator for 4 hours. I tossed in fresh baby spinach chicken and the remainder of the dressing. This needed some color and texture so I added sugar snap peas carrots julienned and cherry tomatoes quartered. I garnished with green onions sliced more cilantro and a generous sprinkle of sesame seeds. This was the most delicious and hearty pasta salad-perfect for a hot summer meal! The dressing has the right amount of soy sauce sugar and vinegar-not too sweet or too tart. The pasta soaked up the dressing giving it lots of flavor. It s a very colorful salad full of chicken greens vegetables and fresh herbs. The addition of cilantro ginger and sesame oil gave this the Asian flavor I wanted in the salad. Read More
(27)
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Rating: 5 stars
05/16/2005
I tried this over the weekend to accompany our BBQ and this was excellent. It could even be the main course as it got the most compliments of anything else served. Nice and fresh and perfect for the hot day we had. You may want to double this recipe I did and it still went quick. Read More
(24)
Rating: 5 stars
07/10/2005
YUM. I was put in charge of brining a salad to a weekend BBQ and I got the most compliements of the day with this one! I did add some water chestnuts for some crunch (without changing the flavor of the salad). I will be making this time and time again this summer as I am sure everyone I gave the recipe at the BBQ will. This can be served alone as a main course too. Read More
(21)
Rating: 4 stars
06/11/2005
Delicious! I didn't have white wine vinegar and the store I shop at does not carry it so I used plain white vinegar it was still delicious though I'm sure the white wine vinegar would have been even better. I added a few chow-mein noodles for extra texture. I am only giving the recipe 4 stars becuase I do think its lacking something. Grapes? Strawberries? Pineapple? Not quite sure which extra ingredient would make it perfect but it could use just a little extra "zing". Read More
(13)
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Rating: 4 stars
07/17/2008
Good but needs more veggies! I scaled the recipe back to 3 servings and it still made alot!! I added fresh picked grape tomatoes and didn't add the full amount of spinach. There seems to be too much dressing but after refrigerating the pasta absorbs it. Next time I will make extra dressing and pour on the salad before serving. Read More
(12)
Rating: 5 stars
07/27/2005
Great recipe followed as is except for using less spinach. Will make again. Read More
(12)
Rating: 5 stars
06/17/2010
This was pretty good especially served cold the next day; I had a bunch of random ingredients and no clue what to do with them and this was perfect for cleaning up my fridge! Thanks. Read More
(9)
Rating: 4 stars
09/07/2006
This is a delicious recipe; it does need the "crunch" of celery or water chestnuts as others have suggested; but BEWARE! This recipe is NOT prepared in 30 ins. as stated - you need to chill it for 6 hours - not obvious from the time frames listed at the top of the recipe page. Make sure you have time... Read More
(8)
Rating: 3 stars
07/05/2005
This was just ok. I made it with shrimp as someone else suggested and whole wheat pasta. I think my parsley was a bit sour. Something just didn't taste quite right. Read More
(8)