Colorful Asian Pasta Salad

This vibrant Asian pasta salad combines crisp vegetables, protein-packed edamame, and tri-color rotini for a refreshing meal that's perfect for potlucks, meal prep, or as a side dish with grilled proteins. The creamy poppy seed dressing ties all the flavors together in a delightful fusion of Asian and Italian influences.

I first made this colorful pasta salad for a neighborhood potluck last summer, and it disappeared faster than anything else on the table. Now it's my go-to recipe whenever I need something that pleases everyone from picky eaters to adventurous foodies.

• Tri-color rotini pasta adds visual appeal and holds the dressing beautifully
• Sugar snap peas provide a satisfying crunch and sweet flavor
• Seedless cucumber contributes refreshing hydration and texture
• Green onions offer a mild aromatic element that won't overpower
• Red onion adds a pop of color and gentle bite that mellows as it marinates
• Mini tri-colored peppers bring vibrant colors and sweet crispness
• Frozen shelled edamame provides protein and a buttery texture
• Creamy poppy seed dressing ties everything together with sweet tanginess
• Mini chicken and cilantro won tons from Trader Joe's add a delightful Asian twist

Cook the pasta:

Boil the tri-color rotini according to package directions until perfectly al dente. This typically takes about 7-9 minutes. The pasta should have a slight firmness when bitten. Immediately drain and rinse with cold water to stop the cooking process and prevent the noodles from sticking together. Allow to cool completely.

Prepare the won tons:

You have two options here. For maximum efficiency add the mini won tons to the pasta pot during the final two minutes of cooking. Alternatively cook them separately in boiling water for just two minutes. They cook quickly so watch carefully to prevent them from becoming mushy. Drain rinse with cold water and allow to cool completely.

Prep the vegetables:

Dice all vegetables into uniform bite-sized pieces approximately 1/4 to 1/2 inch. This size works perfectly with the rotini spiral shape. For the mini peppers a slice works well because of their small size but larger bell peppers should be diced. Take care to make all pieces similar in size for the best eating experience.

Combine and marinate:

In a large bowl combine the cooled pasta won tons and all vegetables. Add the thawed edamame. Pour the entire bottle of creamy poppy seed dressing over everything and toss gently but thoroughly to ensure every piece is coated. Cover the bowl and refrigerate overnight to allow the flavors to meld together and the dressing to penetrate the ingredients.

The mini chicken and cilantro won tons are what make this salad truly special. They add an unexpected texture and flavor that elevates it beyond a typical pasta salad. I discovered them during a Trader Joe's shopping trip when I was looking to add something unique to my usual recipe rotation, and they've become a staple in my kitchen ever since.

Storage Tips

This pasta salad is designed to be made ahead and stored in the refrigerator. In fact, I recommend making it the day before you plan to serve it to allow the flavors to develop fully. Store in an airtight container for up to 4 days. If you notice the salad drying out slightly after a day or two, you can refresh it with a small drizzle of additional dressing or even a splash of rice vinegar to brighten it up.

Easy Substitutions

No need to worry if you can't find exact ingredients. Swap regular rotini for the tri-color version, though you'll lose some visual appeal. No edamame? Try green peas or diced avocado added just before serving. The Trader Joe's won tons are special, but you can substitute any pre-cooked potstickers cut into quarters, or even skip them entirely for a simpler version. For the dressing, Asian sesame, ginger, or a simple rice vinegar and oil combination works beautifully if poppy seed isn't available.

Serving Suggestions

This versatile pasta salad shines as both a main dish and a side. For a complete meal, serve it in a large bowl with chopsticks for a fun presentation. It pairs wonderfully with grilled teriyaki chicken, seared ahi tuna, or simply on its own for a lighter lunch option. For a party spread, place it alongside other Asian-inspired dishes like spring rolls or dumplings. I love to garnish with additional sliced green onions, sesame seeds, or crushed wonton strips just before serving for an extra layer of texture and visual appeal.

Recipe FAQs

→ Can I make this Asian pasta salad ahead of time?

Yes! This salad actually benefits from being made ahead. The recipe specifically calls for letting it sit covered in the refrigerator overnight, which allows the flavors to meld together beautifully.

→ What can I substitute for the mini chicken and cilantro wontons?

If you can't find the specific wontons from Trader Joe's, you can substitute with any crispy wonton strips, fried rice noodles, or even toasted sliced almonds for a similar textural element.

→ Is this pasta salad served hot or cold?

This is designed to be served cold. The pasta is cooked, rinsed with cold water, and completely cooled before mixing with the other ingredients. The salad is then refrigerated before serving.

→ Can I make this vegetarian?

Absolutely! Simply omit the chicken wontons or replace them with vegetarian wontons. The edamame already provides a good source of plant-based protein.

→ How long will this pasta salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this pasta salad should keep well for 3-4 days. The vegetables may soften slightly over time, but the flavors will continue to develop.

→ Can I use different pasta shapes?

While tri-color rotini works perfectly because its spiral shape holds the dressing well, you could substitute with other short pasta shapes like farfalle (bow ties), penne, or fusilli if needed.