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“This is a variation of a Sesame Chicken Pasta Salad sent to me by a friend (which, having looked at the recipe by the same name here, I'm pretty certain she got from I changed the recipe quite a bit to fit my own tastes, and everyone in my office LOVES it! It's light and hearty at the same time--perfect for a potluck or as a one-dish meal.”

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat.
  3. Stir in vinegars, ginger, black pepper, and sugar.*
  4. Pour dressing into a sealable container, and set aside.
  5. In a large bowl, mix together pasta, cooked chicken, carrots, pepper, and 3/4 of the dressing (reserve remaining dressing).
  6. Cover salad, and refrigerate at least 6 hours.
  7. Directly before serving, stir in parsley, green onions, and spinach.
  8. Toss with remaining dressing, if desired.
  9. * Make sure you taste the dressing as you're adding ingredients; you may find that you need more or less of each, depending on your taste.

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