Oriental Pasta Salad

Kathy W


This is good as a main dish or as a side.

I run a knife through the shredded cabbage to cut the shreds into shorter lengths (about 3 " long). It makes it easier to eat

If you use red cabbage, remember, the color tends to bleed out.

Also, try using fresh mung bean sprout. If, you can't find them in the store, with little effort, you can grow your own.

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Stove Top


1 pkg
cut pasta (16 oz) ( i use barilla brand cut spaghetti)
1 c
slivered almonds, toasted
1/4 c
sesame seeds, toasted
1 small
cabbage, finely shredded
green onions, thin sliced
1 can(s)
water chestnuts
1 can(s)
bean sprouts


1/3 c
vegtable oil
1/4 c
apple cider vinegar
1/3 c
1 tsp
1 tsp
fresh ground pepper
1/8 tsp
sesame oil (a little goes a long way)


1Cook pasta according to package dierction. Rinse with cold water and drain well.

2Toast sesame seeds and slivered almonds. Set aside to cool.

3Combine shredded cabbage, green onions, water chestnuts, bean sprouts, nuts and pasta in a large bowl.

4Combine oil, sugar, vinegar, salt, pepper and sesame oil in a jar. Cover tightly and shake.
Pour over pasta and cabbage mixture, toss well and serve. Start with 1/2 cup or so. Add more if needed. (To make ahead, wait to add dressing until ready to serve)

About this Recipe

Course/Dish: Pasta, Pasta Salads, Salads
Main Ingredient: Pasta
Regional Style: Asian
Dietary Needs: Vegetarian