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Teriyaki Chicken and Vegetable Pasta Salad

Teriyaki Pasta Salad is a blend of fresh veggies, chicken, pasta and a light and delicious teriyaki dressing. Perfect for summer bbq's and keeps for days in the fridge for meal prep!

Course Dinner, lunch, Salad, Side Dish
Cuisine American
Keyword chicken, pasta salad, teriyaki, vegetables
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10

Ingredients

for chicken and marinade:

  • 4 chicken breast halves, about 1.5 lbs boneless, skinless or one rotiserrie chicken cut up
  • 1 cup soy sauce
  • 1 tablespoon sugar or honey optional
  • OR
  • 3/4 cup Veri Veri Teriyaki Sauce or other brand

for pasta and veggies:

  • 1 1 lb pasta – any shape: Gemelli, Rotelle, Bowtie etc.
  • 1 large head red or green leaf lettuce or if making ahead use bagged prepared spinach
  • 4 medium sized carrots OR 1 bag pre-cut matchstick carrots, or about 2 cups baby carrots chopped
  • 3-4 cups grape or cherry tomatoes or chopped Roma tomatoes
  • 1 cucumber or zucchini seeded and chopped
  • 1/2 bunch green onion chopped
  • 1/2 lb snow peas cut into thin slices (optional)
  • Toasted sesame seeds

for dressing:

  • 1/3 cup *Veri Veri Teriyaki Sauce, shaken well (see notes) made by “Soy Vay” or other brand
  • 1/4 to 1/2 cup oil any of: Canola, Sunflower, light olive oil
  • 1-2 tablespoons water
  • 1 teaspoon grated or minced fresh ginger (optional)

Instructions

for chicken and marinade:

  1. Marinate the chicken for at least ½ hour and up to 24 hours in soy sauce and honey or sugar. I like to use a gallon size Ziplock bag. Discard sauce after marinating.

    After marinating, cook under broiler or on grill for about 8 minutes, depending on the thickness of the chicken breast. When cooled, slice chicken into thin strips or chop.

for pasta and veggies:

  1. Cook Pasta, drain. Place Pasta in bowl. Pour about 1/4 cup of the sauce out of bottle directly on to the pasta while warm. Toss. Do not use the sauce used to marinate the chicken!

  2. Cut lettuce into bite sized pieces. Place in large bowl. Add remaining vegetables.

for dressing:

  1. Shake the Teriyaki sauce well. Mix about 1/3 cup of sauce with the oil. Whisk together, taste after the oil, water and teriyaki sauce are mixed together. **Make sure to read recipe notes about the brand of teriyaki sauce.

assembly:

  1. Toss all of the Pasta, vegetables, and chicken together in a large bowl. Mix the dressing a little at a time into the salad, generously sprinkle with sesame seeds and more pepper.

Recipe Notes

  • Teriyaki Pasta Salad can be made with or without chicken.
  • If using teriyaki sauce other than Veri Veri Teriyaki or a similar brand, adjust by adding less oil and omit the water called for in the dressing. The Veri Teriyaki brand is quite thick. Using another brand will most likely mean the teriyaki sauce is thinner, so you most likely will not need to add water to the dressing.
  • The color of the chicken and pasta will vary depending on how long the chicken was marinated and how much of the sauce is tossed with pasta before assembling salad.