Asian Chicken Pasta Salad

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the rotini pasta and cook according to package directions, about 8 to 10 minutes, or until al dente. Drain the pasta well and transfer it to a large bowl with the cooked chicken. (8-10 minutes)

Recipe View In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced carrots and 1/4 teaspoon of salt. Cook, stirring occasionally, until the carrots are tender-crisp, about 3 to 5 minutes. Remove the carrots from the skillet and add them to the bowl with the chicken and pasta. (3-5 minutes)

Recipe View Add 2 tablespoons of vegetable oil to the wok. Add the quartered mushrooms and 1/4 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Remove the mushrooms from the skillet and add them to the bowl. (5 minutes)

Recipe View Add the remaining 2 tablespoons of vegetable oil to the wok. Add the broccoli florets, cauliflower florets, and chopped green onions. Stir-fry until the vegetables are lightly coated with oil. Add the remaining 1/2 teaspoon of salt and 1/4 cup of water. Cover the wok and cook until the broccoli and cauliflower are tender-crisp, about 5 to 10 minutes, stirring occasionally. (5-10 minutes)

Recipe View Remove the vegetables from the wok with a slotted spoon and add them to the bowl with the pasta, chicken, carrots, and mushrooms.

Recipe View In a small bowl, whisk together the soy sauce and sesame oil. Pour the dressing over the pasta salad and toss gently to combine. Adjust the amount of soy sauce and sesame oil to taste.

Recipe View Serve the Asian Chicken Pasta Salad warm or chilled. Garnish with extra chopped green onions, if desired.