I just love a recipe that takes two concepts and combines them into the best of both worlds, don’t you? That’s exactly what happens with this Chinese Chicken Pasta Salad. Think of the fresh and green Chinese Chicken Salad you know and love, but then make it heartier and much for fit for a full meal or bringing to a picnic or potluck. That’s what you get with this recipe! The same crunch and flavor from cabbage, water chestnuts, and chow mein noodles, but paired with the chewy comfort of pasta, and one irresistibly creamy dressing. It’s my new lunch go-to and I have a hunch it might be yours too.

What Ingredients Do You Need for Chinese Chicken Pasta Salad?

Don’t be scared off by the length. Every single ingredient pulls its weight. You’ll need:

• Fusilli pasta. (Those little spirals are perfect for catching the dressing!)
• Cooked, shredded chicken. (Rotisserie chicken works beautifully here.)
• Fresh snow peas.
• Red bell pepper.
• Shredded carrots.
• Napa cabbage.
• Green onions.
• Sliced water chestnuts. (The secret weapon for an unexpected pop of crunch.)
• Crispy chow mein noodles.
• Sesame seeds.
• And sliced almonds.

For the dressing you’ll need:

• Mayonnaise.
• Light soy sauce.
• Black pepper.
• Rice wine vinegar.
• Honey.
• And sesame oil. (A little goes a long way and it makes the whole dressing sing.)

Why Napa cabbage? Napa Cabbage has a much softer and more delicate than regular green cabbage. You might find it abeled as Chinese cabbage. It adds great texture and a subtle flavor that holds up beautifully in this salad without overpowering everything else, and it doesn’t wilt like lettuce would, which makes it a great option for a make-ahead pasta salad.

How Do You Make Chinese Chicken Pasta Salad?

This comes together quickly and can be made ahead of time, which makes it an absolute lifesaver for meal prep or easy entertaining. The one thing to keep in mind is that the chow mein noodles and almonds are best added just before serving so they stay perfectly crispy. Here’s how it all comes together:

Cook the pasta in well-salted boiling water, then drain and run it under cold water to stop the cooking and cool it down quickly. While the pasta cools, whisk together all the dressing ingredients — the mayo, soy sauce, rice wine vinegar, honey, sesame oil, and pepper. Definitely taste as you go and adjust things as needed. It should be creamy and savory with a nice balance of sweet and tangy. Adjust with a little more honey or vinegar until it tastes just right to you!

Add the cooled pasta to your serving bowl along with the chicken, snow peas, bell pepper, carrots, cabbage, green onion, and water chestnuts. Pour the dressing over everything and toss it until everything is coated. Then add the chow mein noodles, sesame seeds, and almonds right before serving and give it one final toss. Serve it room temperature or chilled — either way it’s one for your recipe box!