Asian Vegetable Pasta Salad

Linda Dalton


This is a variation of a recipe I created a number of years ago that gave me an opportunity to participate in a cook off for Cooking Light magazine. I didn't win the cook off, but the recipe is still a winner in my book. Plus it's easy, with familiar ingredients and even the pickiest eaters like it.

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Notes from the Test Kitchen:
I love Asian flavors and this recipe is one that I will definitely be making again!  It's very easy to make and packs a flavorful punch. Can't wait to try this again ... I may add some meat or shrimp.


3 oz
linguini- i use dreamfields low carb
8 oz
fresh sugar snap peas
2 c
celery thinly sliced
1 c
red bell pepper thinly sliced
1/2 c
scallions sliced


1/4 c
rice wine vinegar
1/4 c
low sodium soy sauce
1-1/2 Tbsp
toasted sesame oil
1 tsp
spicy (chili) toasted sesame oil
2 tsp
peeled fresh ginger grated
large garlic clove grated
1/2 tsp
fresno chile seeded and finely chopped (optional)


chopped cilantro
dry roasted peanuts chopped
crushed black pepper
toasted sesame seeds or toasted almonds
bean sprouts

Directions Step-By-Step

Cook pasta according to package directions. Add the sugar snap peas during the last 2 minutes of cooking. Drain and rinse with cold water. Place cooled pasta/snap pea mixture in a large bowl, stir in the celery, red pepper, and scallions.
To make the dressing I put all ingredients into a small jar, and shake to combine. Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.
I sometimes serve this as a side with grilled meat, but also love to stuff lettuce leaves with this salad and enjoy it as a roll-up appetizer. Plus, any vegetables you like should work in this recipe. Try green beans, broccoli, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.

About this Recipe

Main Ingredient: Pasta
Regional Style: Asian
Other Tag: Healthy