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Bowl of Oil Free Asian Sesame Pasta Salad

Oil Free Asian Sesame Pasta Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Total Time: 25 Minutes
  • Yield: 7.5 Cups 1x
  • Category: Salad
  • Cuisine: Asian Inspired
  • Diet: Vegan


Healthy, flavorful, and oh-so-satisfying, this Oil Free Asian Sesame Pasta Salad is light, yet filling and a real crowd pleaser.



Base Salad Ingredients:

  • 8 oz. farfalle pasta, cooked and cooled *
  • 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
  • 1 red bell pepper, small dice
  • ¾ cup match-stick carrots (or grated)
  • 6 to 8 green onions, thinly sliced
  • 2 Tablespoons toasted sesame seeds

Dressing Ingredients:

  • 3 Tablespoons pure maple syrup
  • ¼ cup reduced-sodium tamari *
  • 2 teaspoons rice vinegar
  • 1 Tablespoon + 1 teaspoon distilled white vinegar
  • 1 Tablespoon tahini
  • 1 Tablespoon white miso *
  • 1 teaspoon minced ginger (+/-)
  • 1 Tablespoon horseradish (optional) *
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Optional Ingredients and/or Toppings:

  • Sprinkle chopped roasted peanuts
  • Sprinkle toasted sesame seeds
  • Mandarin orange segments *


  1. Place all the Dressing Ingredients into a bowl, whisk well until smooth and emulsified, set aside.
  2. Cook the pasta according to package directions, drain, run under cold water until cold, shake well to remove excess water; set aside.
  3. Place all the Base Salad Ingredients (including the cooked and cooled pasta) into a large bowl, mix well, set aside.
  4. Pour the dressing over the salad ingredients, gently mix well to completely coat the salad ingredients. Taste test and add more seasonings as needed.
  5. Serve topped with chopped peanuts, toasted sesame seeds and about 8 to 10 mandarin orange segments.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  makes 7 ½ cups