asian pasta salad

Cook time includes time to cook the pasta. I love a chunky pasta salad so I generally start by adding a cup of each chopped vegetable, you can add more or less, depending on what you like. *I use 3 tablespoons but you can start with 1 or 2 tablespoons

Asian Pasta Salad

ginger (coarsely chopped)

scallions

garlic (smashed)

Asian Fish Sauce*

soy sauce

lime juice

sugar

lb. rotini pasta (cooked to al dente)

cucumbers (chopped

assorted bell peppers (diced)

black olives (sliced)

cherry tomatoes (sliced in half)

broccoli

cauliflower

carrots (chopped)

fresh basil and/or scallions (thinly shredded or chopped fine for garnish)

salt and pepper (to taste

In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce (feel free to start with only 2 tablespoons), soy sauce, lime juice and sugar and process until smooth. Taste and adjust any ingredients as needed.

For the dressing:

Place all of the pasta salad ingredients into a large mixing bowl. Pour the dressing over the top and mix together. Garnish with the fresh basil and/or diced scallions and season with a little salt and pepper if desired. Toss, serve and enjoy!

For the pasta salad:

This Noodle Salad is an easy cold pasta salad filled with fresh vegetables tossed in a sesame soy dressing.

Asian-Inspired Noodle Salad

spaghetti noodles (I use whole wheat)

yellow pepper

onions

sesame seeds (optional)

brown sugar (or honey)

sesame oil

rice wine vinegar

garlic

Whisk

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic together. Set aside.

Cook

Cook pasta in salted water according to package directions and then drain. DO NOT RINSE!

Combine

Toss pasta with sesame dressing and allow to cool slightly while you chop and prepare the vegetables, about 10 minutes.

Add the vegetables to the noodles and toss to combine. Top with sesame seeds and toss again to distribute.

Serve

While you can serve immediately, the flavors are best after the pasta salad has been refrigerated for at least 1 hour, even better after 4-8 hours.

Sesame Pasta Salad is a quick and easy side dish to serve with just about any meal. It comes together in less than 30 minutes and is sure to be a crowd favorite.

Sesame Pasta Salad

linguine

lite soy sauce

rice vinegar

honey

Sriracha

ginger

pepper

red bell peppers

green onions

sesame seeds

Boil pasta according to package directions.

Rinse under cold water until cooled, drain well.

Mix dressing in a small bowl by combining...

Mix dressing in a small bowl by combining soy sauce, rice vinegar, honey, toasted sesame oil, Sririacha, garlic, ginger, and pepper.  Whisk until well combined.

Add pasta, bell peppers and green onions to...

Add pasta, bell peppers and green onions to a large bowl Top with dressing and toss to coat.

Garnish with sesame seeds.

Cover and refrigerate until ready to serve.

This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!

vegetable oil

seasoned rice vinegar

brown sugar

bow tie pasta ((about 4 cups))

chicken breast meat (or rotisserie chicken)

carrot

cilantro

green onion

red bell pepper

almonds

Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.&nbsp;

Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

Made it for dinner tonight and it is delicious! Nice and light, and filling. I double the dressing based on other comments and it was a good call! I also used crockpot shredded chicken which was also perfect. Thanks for sharing!

I took the tips from the comments and tripled the dressing and veggies. Good call! I had chili crunch oil on the side for those who like extra spice - which truly topped it off!

This was so delicious and so easy!  I used more veggies than was called for, sauteed the vegetables briefly in some peanut oil, and added a bit of white pepper to give it a little kick. I will be making this many times, for sure!

I loved this recipe! I made it today for a girls lunch with my friends and everyone loved it. The dressing was so good that I’m going to make extra to keep in my fridge

Thanks for the increase recipe. I had to use the 3x and it was perfect for a side to our summer kickoff bbq with teriyaki chicken.

! I used banza pasta and doubled the dressing. Omitted bell pepper. A summer favorite!

I love this recipe so much. However, I think I have made some improvements. I triple the dressing and double the amount of vegetables plus add red onion and and edamame to the salad to make it a little lighter.

Delicious and easy dressing, will use again!!

I've made this recipe several times and it is always a hit.  The dressing is delicious, and I love how easy this salad is to make.  Even great the second day.  I added shrimp which worked well.

Top 4 asian pasta salad recipes from across the web

The most viewed asian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Pasta Salad

Asian-Inspired Noodle Salad

Sesame Pasta Salad

Asian Pasta Salad

Top 4 asian pasta salad recipes from across the web

The most viewed asian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Pasta Salad

Asian-Inspired Noodle Salad

Sesame Pasta Salad

Asian Pasta Salad

The most viewed asian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine