Asian Vegetable Pasta Salad

Linda Dalton Recipe

By Linda Dalton Stripey


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.

Blue Ribbon Recipe

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

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Linda Dalton Stripey
Jul 29, 2015
You can add more linguini Pamela. Some people like more vegetables than pasta, that's all. As I said above in one of the comments, I've added up to 8 ounces of linguini, switched out the veggies and added protein to the mix. 4-5 servings, or up to six if it's a side dish. Thanks for stopping by :)
Pamela Solomon PamfromLI
Jul 29, 2015
Why only 3 oz of linguini?
How many servings?
Linda Dalton Stripey
Jul 28, 2015
Carolyn, Fresno peppers are small, red peppers usually with a point at the bottom, but any hot pepper (except habanero I'm guessing) would be tasty. Trudy, I'm glad you enjoyed. It is a very forgiving recipe and your version sounds delish! Thanks for giving my recipe a try :)
Trudy Getler tagbs
Jul 28, 2015
Delicious and remarkably easy. I had to substitute some ingredients to things I had on hand;
a combo of water chestnuts and chopped zucchini for the 2 c celery thinly sliced
sliced onion and fresh chives for the 1/2 c scallions sliced
1/4 tsp powdered ginger for the 2 tsp peeled fresh ginger
I know powder ginger in no way compares to fresh. Of course I would have preferred using the exact ingredients, but I was too eager to try last night. Next time I will be better prepared.
But even with my changes it was still a wonderful blend in taste and crunch. We all loved it.
carolyn stanley ladada
Jul 28, 2015
What is a fresno pepper ??Thanks.