Wellness Wednesday: Sesame Pasta Chicken Salad

One of my favorite things about a wellness focused kitchen is that it does not have to be complicated or wasteful. Last night my family enjoyed whole grain spaghetti for dinner, and instead of letting the leftovers sit forgotten in the fridge, I turned them into a bright, veggie loaded cold pasta salad for lunch today. This is what I call a recycle recipe, and it is one of my favorite ways to stretch a meal while adding even more nutrition to the table.

The best part about this dish is its flexibility. I used what I had on hand, zucchini, red, yellow and orange bell peppers, and a purple onion, but you can swap in whatever vegetables are sitting in your crisper drawer. The sesame dressing is what ties everything together, and it comes together in just a few minutes.

Ingredients

For the salad:

Leftover cooked whole grain spaghetti (or any pasta you have on hand)
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 purple onion, thinly sliced
Any other vegetables you would like to use up
1 to 2 cups cooked, shredded or diced chicken breast

For the sesame dressing:

1/4 cup reduced sodium soy sauce (or tamari)
1/4 cup neutral oil, such as avocado or canola
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar or honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon toasted sesame seeds

Method


If your pasta is already cooked and chilled from a previous meal, you can skip straight to chopping your vegetables. If you are starting fresh, cook your pasta until al dente, then drain and rinse under cold water until fully cooled.
Dice the zucchini and bell peppers into bite sized pieces, and thinly slice the purple onion.
In a small bowl or jar, whisk together the soy sauce, neutral oil, sesame oil, rice vinegar, brown sugar or honey, ginger, garlic and sesame seeds until well combined.
In a large mixing bowl, combine the pasta, chopped vegetables and chicken. Pour the dressing over the top and toss until everything is evenly coated.
Chill for at least 15 to 20 minutes to let the flavors meld, then serve chilled or at room temperature.

Health Benefits

I love recommending meals like this one because they check so many boxes at once.

Whole grain pasta provides fiber that supports digestion and helps keep blood sugar more stable compared to refined pasta.
Bell peppers are rich in vitamin C and antioxidants that support immune health and skin health.
Zucchini adds hydration and fiber while keeping the dish light and low in calories.
Purple onion contains natural plant compounds with anti inflammatory properties.
Ginger and garlic are both known for supporting digestion and offering anti inflammatory benefits.
Sesame oil and seeds provide healthy unsaturated fats that support heart health.

Building the protein right into the salad with the chicken helps round out the meal and keeps you satisfied longer, which is something I always encourage my patients to think about when building balanced plates.

Reducing food waste is also a wellness practice in its own right. Repurposing leftovers not only saves time and money, it encourages creativity in the kitchen and helps you get the most nutrition out of every ingredient you buy.

As always, if you have specific health goals or dietary needs, I encourage you to consult your doctor or come see me before making significant changes to your diet.

Dr. Michelle Mendoza, MD Board Certified in Internal Medicine and Integrative Medicine Vitality MD Wellness 1309 Montana Ave, El Paso, TX 79902 915-585-1300 | vitalitymdwellness.com