Cashew Chicken Pasta Salad is a unique pasta salad bursting with bright summer flavor! Made with tons of fresh veggies, crunchy cashews, juicy chicken, and tender pasta, this dish is elevated even more with the use of a homemade savory sweet dressing. Great for crowds and get together, this pasta salad can’t be beat!
Cashew Chicken Pasta Salad
Cashew chicken pasta salad is one of those recipes that will have everyone begging you to share it with them. While most salads of this variety are swimming in a mayo based sauce, this recipe keeps things light with an oil and vinegar based dressing that packs a sweet and tart punch. The juicy rotisserie chicken along with all the colorful, fresh veggies like broccoli, peppers, carrots, and green onions pair well with the tender rotini pasta. And of course to add that extra bit of crunch and unique element, we don’t skimp on the cashews! I love to make a big batch of this throughout the summer to break up the classics like traditional macaroni or potato salads. But be careful, bring this to the potluck once, and you’ll be making it every time!
Looking for more bold pasta salad recipes to bring to the backyard soiree? I’ve got you covered! Try my creamy Shrimp Boil Pasta Salad or flavorful Italian Tortellini salad for a side dish, appetizer, or meal!
Can this salad be made ahead of time?
It sure can! In fact, I recommend making it at least a few hours prior to serving it, if not the night before. Allowing this pasta salad to sit in the dressing really melds all the flavors together. Although I suggest making it only a day in advance. If it sits more than three days the crunchy elements tend to get soggy.
How To Make Cashew Chicken Pasta Salad
- Boil. Cook the rotini pasta according to the package directions. Drain the pasta and rinse it under cold water to quickly cool the noodles down.
- Combine. In a large bowl combine the rotini, shredded chicken, broccoli, bell pepper, snow peas, shredded carrots, orange slices, cashews, and green onions. Stir to combine.
- Whisk. In a separate bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and sriracha. Whisk until well combined.
- Toss. Pour the dressing over the pasta salad and toss until everything is thoroughly coated.
Ingredients Notes for Cashew Chicken Pasta Salad
For the pasta:
- Rotini Noodles – I love the shape and texture of these noodles but any similar sized noodle will work here.
- Rotisserie Chicken – I love using a rotisserie chicken to save time and prep work! Some grocery stores even have pre shredded chicken in the deli section.
- Broccoli Florets – About 2 cups of chopped up florets. You could use the pre chopped, in bag, version to also save some time.
- Bell Pepper – Any color pepper will work here. Use what you have on hand.
- Snow Peas – Be sure to trim these and cut them in half.
- Shredded Carrots – The texture and color they add are amazing.
- Oranges – Sliced mandarin oranges are the perfect bite sized pop of citrus flavor.
- Cashews – Halved for an easier crunch. Don’t forget to reserve some for a garnish
- Green Onions – Roughly chopped. Chop enough of the onions to also use for a garnish.
For the Dresing:
- Olive Oil – For the base of the dressing – avocado oil will also get the job done.
- Soy Sauce – I like to use low sodium to control the level of salt overall, but feel free to use whichever you prefer. Coconut aminos and tarami are good substitutes.
- Rice Vinegar – This brings an amazing slightly sweet, slightly tart flavor to the mix.
- Sesame Oil – For a bit of a nutty flavor.
- Brown Sugar – To keep things just a tad sweet.
- Garlic – Start with 2 cloves and add more if you like extra flavor.
- Sriracha – I find that the amount used here doesn’t make the dressing spicy, it just adds some depth to the flavor. You can however, add more to give the dressing some heat!
Enjoy!
~Nichole
Cashew Chicken Pasta Salad
Ingredients
For the Pasta Salad:
- 1 Pound Rotini Pasta
- 2 Cups Shredded Rotisserie Chicken
- 2 Cups Broccoli Florets
- 1 Bell Pepper thinly sliced
- 1 Cup Snow peas trimmed and halved
- 1 Cup Shredded Carrots
- 1 Cup Mandarin Orange Slices
- 1 Cup Halved Cashews
- 4 Green Onions chopped
For the Dressing:
- 1/4 Cup Olive Oil
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Packed Brown Sugar
- 2 Cloves Garlic minced
- 1 teaspoon Sriracha
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- Combine the pasta, chicken, broccoli, bell pepper, snow peas, carrots, oranges, cashews, and green onions.
- In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and sriracha until well combined.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Toss again, then serve with sliced green onions and cashews for garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
