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As the warm sun begins to shine and the days grow longer, many of us seek out refreshing meals that can invigorate our palate without weighing us down. Enter the Chilled Sesame Delight: Cold Sesame Chicken Pasta Salad—a dish that perfectly encapsulates the essence of summer dining. With its delightful combination of tender chicken, fresh vegetables, and a flavorful sesame dressing, this pasta salad offers a symphony of textures and tastes that is both satisfying and revitalizing.

Cold Sesame Chicken Pasta Salad

Discover the ultimate summer dish with the Chilled Sesame Delight: Cold Sesame Chicken Pasta Salad. This refreshing meal features tender chicken, vibrant vegetables, and a mouthwatering sesame dressing that is both satisfying and light. Perfect for picnics, barbecues, or busy weeknights, this adaptable pasta salad allows for customization based on your preferences. Enjoy a harmonious blend of flavors and textures that make every bite a delightful experience. Your taste buds will thank you!
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Ingredients
  

8 oz pasta (spaghetti or fusilli)

2 cups cooked chicken, shredded or diced

1 cup bell peppers (red, yellow, or green), thinly sliced

1 cup carrots, julienned

½ cup cucumbers, diced

½ cup scallions, chopped

¼ cup fresh cilantro, chopped

¼ cup roasted peanuts, roughly chopped (optional)

¼ cup sesame seeds, toasted

For the Dressing:

¼ cup soy sauce

2 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp garlic, minced

1 tsp ginger, minced

½ tsp chili flakes (optional)

Instructions
 

Cook the Pasta: In a large pot, bring water to a boil, add salt, and cook your pasta according to package instructions until al dente. Drain and rinse with cold water to cool down. Set aside.

    Prepare the Chicken: If you have pre-cooked chicken, shred or dice it into bite-sized pieces. If you’re cooking chicken specifically for this salad, poach or grill it until fully cooked, then let it cool before shredding.

      Chop the Vegetables: Thinly slice the bell peppers, julienne the carrots, and dice the cucumbers. Chop the scallions and cilantro to your preferred sizes.

        Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, and ginger, as well as chili flakes if desired. Adjust the seasoning to taste if necessary.

          Combine Ingredients: In a large mixing bowl, add the cooled pasta, cooked chicken, bell peppers, carrots, cucumbers, scallions, and cilantro. Pour the dressing over the mixture. Toss gently until everything is well combined and evenly coated in the dressing.

            Add Textures: Sprinkle the toasted sesame seeds and chopped roasted peanuts on top. Toss again lightly to distribute or leave them as a garnish for added crunch.

              Chill & Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld and the salad cool completely.

                Enjoy: Serve cold as a refreshing meal or side dish. Store leftovers in the fridge for up to 3 days.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6