Sesame Chicken Pasta Salad

I cannot overstate how delicious this sesame chicken pasta salad is. It’s the only pasta salad recipe you’ll need this summer, and it’s so good that you will want to make it all year-round! It’s a bold, flavor-packed side dish or easy lunch prep with tender teriyaki-marinated chicken, massaged kale, al dente ditalini, and a crunchy ramen-almond-sesame seed topping. The best part is that it tastes better when it’s made ahead, so it’s a meal prep lover’s dream!

Pasta salad that’s basically the main character.

• Every bite hits: savory teriyaki chicken, nutty sesame dressing, and a crunchy topping that you’ll want to put on EVERYTHING.
• I realize this recipe is a little tedious. But I promise every step is worth it for maximum flavor and texture! If you must cut some prep time down, you could use rotisserie chicken (shredded + tossed with 1-2 tablespoons teriyaki sauce) instead of cooking your own!

Here’s what you’ll need.

Here’s how it all comes together.

MARINATE CHICKEN: Coat chicken breast in teriyaki sauce, and marinate for at least 30 minutes (overnight is even better).

COOK PASTA: Boil ditalini just until al dente, then drizzle with olive oil to keep it from clumping.

DRESS + SERVE + ENJOY: Before serving, add another splash of dressing, toss to combine, and pile on the crispy topping.

You’re going to be OBSESSED with this sesame dressing.

• This recipe makes A LOT of dressing. Which is lucky for you, because it’s freaking delicious.
• The plan is to add about half the dressing initially and then add a splash of dressing before serving as you enjoy the salad throughout the week.
• Adding a fresh splash of dressing really boosts the flavors and makes it feel fresh even when it’s been sitting in the fridge for a couple days.
• If you have leftover dressing, use it as a delicious chicken marinade or toss it with roasted veggies!

Comfort’s Cafe Chinese chicken salad.

• This salad was inspired by the Chinese chicken salad from Comfort’s Cafe in San Anselmo, CA.
• I wanted to change it into a pasta salad so I could use it as a meal prep recipe.
• That also meant I had to switch the chopped lettuce to kale for a heartier option that would stand up to being made in advance.
• I also didn’t want to fuss around with the fried rice noodles, so I leaned into the sliced almonds, ramen, and sesame seeds to give that delicious crunch.

Things I learned while testing this recipe.

• The crispy ramen topping can go from beautifully browned to burned in just a minute! Stick with medium-low heat and keep a close eye on things, stirring frequently.
• Massaging the kale transforms the texture and makes the whole salad more cohesive. It only takes a minute, but it’s a huge game-changer. Don’t skip this step!
• Dressing the salad in two stages (half before refrigerating and a splash or two right before serving) keeps it from getting soggy and means every bite is properly coated and bursting with flavor.
• The longer it sits, the better it gets! One hour is the bare minimum, but overnight is where the magic happens!

This is your new favorite make-ahead lunch.

• Make a big batch on Sunday, and you’ve got lunches sorted through Thursday.
• The salad holds up beautifully in the fridge and actually improves overnight as the dressing soaks into the pasta and kale.
• Just keep the crispy topping separate and add it right before eating. It stays crunchy for days stored in an airtight container at room temp.

Here’s what I’d serve with this.

• crispy garlic bread
• creamy tomato basil soup
• brothy white beans with kale
• easy chili recipe
• cheesy vegetable soup

Just in case you have leftovers.

• Transfer leftover salad (without the crispy topping) to an airtight container and refrigerate for up to 4 days.
• Store the crispy topping separately in an airtight container at room temperature for up to a week.

More easy chicken recipes for your eating pleasure.