Skip the mayo-heavy pasta salads—this Asian-style pasta salad is tossed in a sweet-and-salty sesame vinaigrette and packed with crisp vegetables.
I’ll keep this short and savory. After two straight days of nonstop cooking, I need a break from the kitchen—but this salad is the perfect quick solution for a hectic stretch. It comes together fast and won’t add to your stress.
Remember when the day after Easter used to feel like a real day off? Me too. These days a simple, fast dinner feels like a small luxury.
Thankfully, this pasta salad is quick: boil the pasta, sauté the vegetables, toss everything with the dressing, and serve. It’s practically effortless and holds up well for leftovers.
If you’re not a fan of mayo-based salads, this is a great option. I avoid mayonnaise when I can, and I’ve developed plenty of pasta salads that don’t rely on it. This one uses a sesame-honey vinaigrette instead, giving it a bright, balanced flavor that’s slightly sweet and mostly savory.
The salad is loaded with texture and color: crunchy bell peppers and carrots, hearty kale, protein-rich chickpeas, and the satisfying crunch of sesame sticks and cashews. It works as a main for a casual dinner or as a side at a potluck—easy enough for weeknights, nice enough for company.
- 1 lb pasta
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 2 carrots, diced
- 1 red bell pepper, seeded and coarsely chopped
- 1 yellow bell pepper, seeded and coarsely chopped
- 1 bunch lacinato kale, leaves coarsely chopped and stems removed
- 1 3/4 cups cooked chickpeas (garbanzo beans)
- 1 cup sesame sticks
- 1 cup salted cashews, coarsely chopped
- For the dressing
- 2 tbsp sesame oil
- 3 tbsp honey
- 3 tbsp soy sauce
- 3 tbsp white balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 2 tbsp sesame oil in a large skillet over medium heat. Add the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and bell peppers and cook 5–6 minutes, until just tender, stirring often. Add the chopped kale and sauté until wilted, another 2–3 minutes. Remove from heat.
- In a large bowl, combine the cooked pasta, sautéed vegetables, and chickpeas.
- Whisk together the remaining 2 tbsp sesame oil, honey, soy sauce, and white balsamic vinegar in a small bowl. Pour the dressing over the pasta mixture and toss to coat evenly. Taste and season with salt and pepper as needed.
- Stir in the sesame sticks and chopped cashews just before serving to keep them crisp. Serve warm, at room temperature, or chilled.
More fresh-flavored pasta salads:
Mediterranean Tortellini Salad with Red Wine Vinaigrette
Roasted String Bean, Tomato, Basil, and Mozzarella Ravioli Salad
Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes, and Olives
From Around the Web:
Grilled Veggie Pasta Salad from Hip Foodie Mom
Pasta Salad with Basil Vinaigrette from Vikalinka
Mediterranean Orzo Pasta Salad from The Wanderlust Kitchen
Smoky Heirloom Tomato and Grilled Peach Pasta Salad from How Sweet It Is
5-Ingredient Simple Green Pasta Salad from Pinch of Yum