The Pasta Salad You'll Be Making All Summer (and Into Fall)

There's a moment every summer when you need the dish — the one you bring to a potluck and watch disappear first, the one someone photographs before they even take a bite, the one that gets you a text the next morning asking "wait, what was in that pasta salad?"

This is that dish.

Sesame-Ginger Pasta Salad is cool, crisp, and packed with flavor in every bite — and it only gets better the longer it sits in your fridge. Make it today, and you'll still be making it in October.

The Secret Ingredient That Changes Everything

Most ginger-sesame dressings taste good. This one tastes finished — and that's thanks to one ingredient you won't find in the average pantry: Chardonnay Wine Jelly by Berkshire Wine Jelly.

Here's the thing — this isn't a "sub in what you've got" situation. The wine jelly brings a deep umami note and a silky, emulsified texture to the dressing that a substitute just can't replicate. It's what takes this dressing from "pretty good" to "can I get the recipe?" Seek it out. Your dressing — and your guests — will thank you.

Why This Salad Works

The trick to a great pasta salad is timing. Toss your noodles with dressing while they're still warm, and they soak up flavor from the inside out. Chill everything together so the celery and carrots stay crisp while the noodles mellow into the dressing. Then finish with one more toss of dressing right before serving, so every bite tastes as vibrant as the first.

It's a make-ahead dish that actually tastes better for having waited — which makes it the easiest party food there is. Make it the night before, forget about it, and show up to any gathering as the person who brought the good pasta salad.

Sesame-Ginger Pasta Salad

Serves 4 · Prep 30 minutes (plus at least 1 hour to chill)

Ingredients

For the dressing:

• 3 tbsp neutral oil (avocado or canola)
• 1.5 tbsp toasted sesame oil
• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp Chardonnay Wine Jelly by Berkshire Wine Jelly 
• 1 tbsp fresh ginger, finely grated
• 1 small garlic clove, minced (optional)

For the salad:

• 8 oz pasta
• 2 celery ribs, diced
• 2 carrots, grated

Instructions

1. Make the dressing. Whisk all dressing ingredients together in a small bowl or jar until fully combined and smooth. (A jar with a tight lid and a good shake works great here — or use an immersion blender for an ultra-silky finish.)

2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta about 1 minute past al dente — usually 10 to 11 minutes, depending on shape.

3. Prep the veggies. While the water heats, dice the celery and grate the carrots.

4. Warm toss. Drain the pasta and rinse briefly with cold water, just until it's no longer steaming but still slightly warm. Toss it with half the dressing right away — the warmth helps the noodles soak up all that ginger and sesame flavor.

5. Combine and chill. Fold in the celery and carrots. Cover and refrigerate for at least 1 hour, or overnight if you're planning ahead.

6. Final toss. Just before serving, pour the remaining dressing over the salad and toss well. This wakes the noodles back up and coats every piece of celery and carrot in that umami-rich dressing.

Serve it cold, alongside grilled chicken, or straight out of the bowl with a fork while standing at the fridge — no judgment here.

Shopping List

• Neutral oil (avocado or canola) — 3 tbsp
• Toasted sesame oil — 1.5 tbsp
• Soy sauce or tamari — 3 tbsp
• Rice vinegar — 2 tbsp
• Chardonnay Wine Jelly by Berkshire Wine Jelly — 1 tbsp
• Fresh ginger — 1 tbsp grated
• Garlic — 1 clove (optional)
• Pasta — 8 oz
• Celery — 2 ribs
• Carrots — 2

Make it once, and this becomes the recipe people ask you for by name. Bring it to your next barbecue, your next potluck, your next "just come over" dinner — and get ready to text the recipe to at least three people before the night's over.