Mandarin Chicken Pasta Salad Recipe Ready in 30 Minutes

As a busy mom, I’m always hunting for meals that come together fast and make everyone at the table happy. This Mandarin Chicken Pasta Salad Recipe has been my go-to for exactly that. It’s ready in just 30 minutes, served cold, and that tangy sesame-ginger vinaigrette is honestly something special. I’ve brought this to potlucks, packed it for meal prep lunches, and thrown it together on hectic weeknights. Every single time, it disappears fast. The sweet mandarin oranges, crisp veggies, and tender chicken just work so well together. You’re going to love how easy this one is.

Table of Contents

Table of Contents

Why You’ll Love This Mandarin Chicken Pasta Salad Recipe

Trust me, once you make this, it’s going straight into your regular rotation. Here are some other pasta salad recipes my family keeps asking for:

• Ready in just 30 minutes from start to finish
• Served cold, so no reheating ever needed
• Kids and adults both go crazy for the flavors
• Perfect for meal prep, potlucks, and packed lunches
• Gorgeous colors that make it look like you really tried
• That sweet mandarin and savory sesame-ginger combo is seriously addictive

Ingredients for Mandarin Chicken Pasta Salad Recipe

Here’s everything you need to pull this together. I like to get it all prepped and laid out before I start, which makes the whole thing go really fast.

For the salad:

• 8 ounces bow tie farfalle pasta
• 2 cups diced cooked chicken
• One 11-ounce can mandarin orange segments, drained
• 2 Roma tomatoes, diced
• One 6-ounce bag fresh spinach
• 1 carrot, shredded
• Half a cucumber, halved lengthwise, seeded, and sliced
• Half cup diced red bell pepper
• Half cup coarsely chopped red onion
• Half cup sliced almonds, toasted

For the sesame-ginger vinaigrette:

• One-third cup rice wine vinegar
• Quarter cup orange juice
• Quarter cup vegetable oil
• One 1-ounce package dry onion soup mix
• 2 teaspoons white sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon finely chopped peeled fresh ginger
• 1 clove garlic, minced

Ingredient Notes and Substitutions

A store-bought rotisserie chicken is honestly my best friend on busy nights. It cuts your prep time down significantly and tastes great here. If you want more crunch in your greens, swap the fresh spinach for chopped romaine lettuce. It holds up really well, especially if the salad is sitting out at a potluck. Make sure you drain those canned mandarin segments really well, otherwise the extra liquid waters down your dressing and everything gets soggy fast. And please don’t skip the dry onion soup mix without finding a proper substitute. It adds a savory depth to the vinaigrette that you really can’t replicate with just salt and pepper.

Equipment You Will Need

Nothing fancy required here. Just grab these basics before you start:

• Large pot for boiling the pasta
• Colander for draining and rinsing
• Large mixing bowl for tossing everything together
• Whisk for the vinaigrette
• Small bowl or jar for mixing and storing the dressing
• Cutting board and knife for all your chopping
• Dry skillet for toasting the almonds
• Airtight container if you’re storing leftovers

How to Make Mandarin Chicken Pasta Salad Recipe

This comes together so easily, I promise. Just follow these steps and you’ll have a gorgeous bowl ready in no time.

1. 
   

   Start with the vinaigrette first. Whisk together the rice wine vinegar, orange juice, vegetable oil, dry onion soup mix, sugar, sesame oil, ginger, and garlic in a small bowl until everything is fully blended. Cover it and pop it in the fridge. Making it ahead like this gives all those flavors time to really come together, which makes a big difference.

   
   
2. 
   

   Bring a large pot of lightly salted water to a boil and cook your bow tie pasta for 8 to 10 minutes. You want it tender but still with a little bite. Drain it, then immediately rinse it under cold running water. I know some people skip this step, but please don’t. Rinsing stops the pasta from cooking further and keeps it from clumping into one big sticky mess. Transfer it to your large mixing bowl.

   
   
3. 
   

   While the pasta is cooking, go ahead and toast your sliced almonds. Just toss them into a dry skillet over medium heat for 2 to 3 minutes, stirring constantly. Watch them closely because they go from golden to burnt really fast. Once they smell nutty and look lightly golden, pull them off the heat immediately.

   
   
4. 
   

   Now pile everything into the bowl with the pasta. Add the chicken, mandarin orange segments, tomatoes, spinach, shredded carrot, cucumber, red bell pepper, red onion, and those freshly toasted almonds. It’s going to look so colorful and beautiful at this point.

   
   
5. 
   

   Pull the vinaigrette out of the fridge, give it a quick whisk, and pour it right over the top. Toss everything together until every piece is nicely coated. You can serve it straight away or cover the bowl and refrigerate until you’re ready. Both ways work great.

   
   

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Tips for the Best Mandarin Chicken Pasta Salad Recipe

A few little tricks I’ve picked up from making this over and over again:

• Make the vinaigrette up to 2 days ahead and keep it in a jar in the fridge so it’s ready to go
• Rinse pasta with cold water the second it’s drained, every single time, no exceptions
• Toast almonds fresh right before assembling for the best crunch and flavor
• Grab a rotisserie chicken to cut your prep time down to almost nothing
• If you’re making this ahead, keep the dressing separate and toss everything together just before serving to keep the greens crisp
• If the pasta has soaked up most of the dressing overnight, just drizzle a little extra vinaigrette over it before serving and toss again

Variations of Mandarin Chicken Pasta Salad Recipe

One of my favorite things about this salad is how easy it is to mix up. Here are some swaps I’ve tried and loved:

• Swap the chicken for cooked shrimp or baked tofu if you want a different protein
• Use whole wheat bow tie pasta for a little extra fiber without changing the flavor
• Add sliced avocado right before serving for a creamy, rich twist
• Toss in a handful of shelled edamame to bump up the protein even more
• Add a pinch of red pepper flakes to the vinaigrette if you like a little heat

Honestly, this recipe is pretty forgiving. Use what you have and make it your own. For more chicken salad ideas, check out this crunchy Asian sesame chicken salad.

Serving Suggestions for Mandarin Chicken Pasta Salad Recipe

This salad is so versatile. Here are some of my favorite ways to serve it:

• Pair it alongside grilled salmon or shrimp skewers for a complete summer dinner
• Serve it with crusty bread or soft dinner rolls to round out the meal
• Scoop it into individual bowls for a potluck or picnic spread that looks really put together
• Plate it over a bed of extra fresh spinach for a heartier salad bowl
• Enjoy it completely on its own as a satisfying standalone lunch

Storage and Reheating for Mandarin Chicken Pasta Salad Recipe

Good news here: no reheating ever needed. This salad is meant to be served cold, straight from the fridge.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Just know that the pasta will soak up the dressing as it sits, so give it a drizzle of extra vinaigrette and a quick toss before serving again. If you’re making the whole salad ahead of time, store the dressing separately and toss everything together right before serving. That keeps the spinach from wilting and the whole salad stays fresh and crisp.

Nutrition Information

Here’s a rough breakdown per serving based on the ingredients listed. Keep in mind these are estimates, and your actual numbers may vary depending on the specific brands and ingredients you use.

• Calories: 420 kcal
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Sugar: 9g
• Protein: 24g
• Cholesterol: 45mg
• Sodium: 620mg

Frequently Asked Questions About Mandarin Chicken Pasta Salad Recipe

Can you make Mandarin Chicken Pasta Salad Recipe ahead of time?
Yes, absolutely. This cold pasta salad is actually great for making ahead. Just store the sesame ginger dressing separately and toss everything together right before serving. That keeps the spinach from wilting and the almonds from going soft.

What pasta works best for this salad?
Bow tie farfalle is my top pick because it holds the dressing really well and looks beautiful in the bowl. Rotini or penne work fine too if that’s what you have on hand.

Can you use fresh mandarin oranges instead of canned?
You can, but canned segments are more consistent and save a lot of peeling time. If you go fresh, just make sure to remove all the pith so the pieces aren’t bitter.

How long does this chicken pasta salad last in the fridge?
Up to 2 days in an airtight container. After that, the greens get sad and the texture suffers.

Can you make this easy pasta salad recipe without the onion soup mix?
You can, but you’ll need to compensate. Try a mix of garlic powder, onion powder, a little salt, and a pinch of celery seed to get close to that same savory depth.

Share Your Mandarin Chicken Pasta Salad Recipe

I hope your family loves this as much as mine does. If you give it a try, please leave a star rating and a comment below. I read every single one. And if you snap a photo, share it on social media and tag Frosty Recipes so I can see your beautiful bowl. Emily genuinely loves hearing how this recipe turns out in different kitchens. You can also follow us on Facebook for more great recipes!

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