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This Thai-Inspired Chicken Satay Pasta Salad is one of those recipes I make when I want something a little different from the usual pasta salad.
Tender chicken, whole grain pasta, crunchy carrots, sweet red bell pepper, fresh basil, and chopped peanuts are tossed in an easy sesame ginger peanut dressing that’s creamy, tangy, and just a little bit addictive.
Every time I make it, people go back for seconds.
And the best part? It’s just as delicious the next day, making it perfect for meal prep lunches, potlucks, or easy summer dinners.
Why You’ll Love This Chicken Satay Pasta Salad
- Full of Thai-inspired flavors
- High in protein
- Great for meal prep
- Delicious served cold
- Perfect for potlucks and picnics
- Easy to customize
- No mayonnaise required
Ingredients & Substitutions
Whole Grain Bow Tie Pasta
I like whole grain bow ties because they hold the dressing beautifully. Other great options:
- Rotini
- Penne
- Fusilli
- Gluten-free pasta
- Brown rice pasta
Sesame Ginger Dressing
I usually use a bottled sesame ginger dressing to keep things simple. One of my favorites is Newman’s Own Lite Sesame Ginger Dressing.
Peanut Butter
Just a couple of tablespoons transform the dressing into something reminiscent of chicken satay. You can also use:
- Powdered peanut butter (affiliate link) mixed with water
- Almond butter
- Cashew butter
Carrots
Add sweetness and crunch. A bag of shredded carrots works perfectly if you’re short on time.
Red Bell Pepper
Adds color and sweetness. Orange or yellow peppers work just as well.
Peanuts
For crunch and a classic satay flavor. Cashews would also be delicious.
Fresh Basil
Fresh basil gives the salad a surprising freshness. You could substitute:
- Cilantro
- Mint
- A combination of both
Cooked Chicken
This recipe is perfect for:
- Rotisserie chicken
- Leftover grilled chicken
- Poached chicken breast
- Slow cooker chicken
Recipe Notes
This is one of those recipes that tastes even better after it sits for an hour or two in the refrigerator.
The flavors mingle beautifully.
I often make it in the morning for lunch or prepare it the day before if I’m bringing it to a gathering.
How to Make Satay Pasta Salad with Chicken
Step 1
Cook the pasta according to package directions. Drain and rinse under cold water until cool. Transfer to a large bowl.
Step 2
Meanwhile make the dressing: Whisk together sesame ginger dressing and peanut butter until smooth.
Step 3
Add to the pasta:
- Cooked chicken
- Carrots
- Bell pepper
- Chopped peanuts
- Basil
Step 4
Pour the dressing over the salad and toss until evenly coated.
Step 5
Sprinkle with extra peanuts before serving, if desired.
Recipe Notes
This is one of those recipes that tastes even better after it sits for an hour or two in the refrigerator.
The flavors mingle beautifully.
I often make it in the morning for lunch or prepare it the day before if I’m bringing it to a gathering.
Variations
Make it Vegetarian
Replace the chicken with:
- Baked tofu
- Edamame
- Chickpeas
Add More Vegetables
- Cucumbers
- Snap peas
- Shredded cabbage
- Green onions
Add a Little Heat
- Sriracha
- Chili garlic sauce
- Crushed red pepper
How Many Calories and WW Points?
According to my calculations, each serving has 302 calories and 6 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs some of the dressing, stir in a splash of extra dressing before serving.
If you’ve made this Satay Pasta Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Thai-Inspired Chicken Satay Pasta Salad
Equipment
Ingredients
- 8 ounces uncooked bow tie whole grain pasta
- 1 cup lite Asian vinaigrette salad dressing (such as Newman’s Own Lite Sesame Ginger)
- 2 tablespoons peanut butter
- 2 medium carrots, peeled
- 1 medium red bell pepper
- 1/2 cup dry-roasted peanuts, roughy chopped
- 1 cup lightly packed fresh basil, roughly chopped
- 3 cups diced cooked lean chicken breast (about 1 pound)
- Additional chopped peanuts for garnish, optional
Instructions
- Cook pasta according to package directions in a large pot. Drain the pasta and rinse it well under cold running water. Once pasta is cool, transfer it to a large mixing bowl (affiliate link) and set it aside.
- Meanwhile make the dressing. Whisk together the vinaigrette and peanut butter in small bowl (affiliate link) and set it aside.
- Cut the carrots into skinny julienne strips.
- Cut bell pepper lengthwise into skinny 1/4-inch strips.
- Cut carrots and bell pepper strips crosswise into 1-in. pieces.
- Add the chicken, carrots, bell pepper, chopped peanuts,chopped basil and dressing to the pasta and mix well.
- Garnish with additional chopped peanuts, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan)
Variations
Make it Vegetarian
Replace the chicken with:- Baked tofu
- Edamame
- Chickpeas
Add More Vegetables
- Cucumbers
- Snap peas
- Shredded cabbage
- Green onions
Add a Little Heat
- Sriracha
- Chili garlic sauce
- Crushed red pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Pampered Chef
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