Orange Chicken Pasta Salad
Tangy and savory, this Orange Chicken Pasta Salad combines Chinese takeout with a light and refreshing pasta salad side dish!
Servings: 6
Calories: 508kcal
Ingredients
- 16 oz fusilli corti bucati pasta
- 18 oz frozen orange chicken
- 1.5 cups broccoli slaw mix
- 1 red pepper, finely diced
- 1/2 cup green onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
Sesame Ginger Dressing
- 2 tbsp toasted sesame oil
- 2 tbsp extra virgin olive oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 1/2 tbsp honey
- 2 cloves garlic, grated
- 1 tbsp ginger, freshly grated
Optional
- 1 tbsp tahini
Instructions
- Cook the pasta according to package instructions until al dente. Drain and transfer the cooked pasta to a sheet pan. Drizzle with a generous amount of olive oil and toss to coat. Set aside to cool
- Cook the frozen orange chicken according to the package instructions until crispy and fully cooked. Once cooked, set aside to cool slightly and roughly chop the larger pieces of chicken. Then toss the chicken in the sauce from the package.
- While the pasta and chicken are cooking, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, garlic, and ginger in a small bowl
- Add the pasta to a large mixing bowl with the slaw mix, red pepper, and sesame ginger dressing. Toss to combine, then fold in the orange chicken, green onions, and cilantro. Then, serve!
Notes
- Serve warm or room temperature whenever possible. This pasta salad can be served cold as well.
- Make this a day or so ahead of time and only add about half to 2/3s of the dressing, then toss the rest of the dressing with the salad when it's time to serve.
Nutrition
Calories: 508kcal | Carbohydrates: 64g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 450mg | Potassium: 682mg | Fiber: 3g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 2mg
