Asian Vegetable Pasta Salad

Name: Asian Vegetable Pasta Salad
Cuisine: Asian
Ingredients: 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; DRESSING; 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; 1 large garlic clove, grated; 1/2 tsp sugar; 1 fresno chile seeded and finely chopped (optional); GARNISHES- USE ANY OR ALL; chopped cilantro; dry roasted peanuts chopped; crushed black pepper; toasted sesame seeds or toasted almonds; bean sprouts

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

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. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

28 Comments

Method:

Steam

Ingredients

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
DRESSING
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
1

large garlic clove, grated
1/2 tsp

sugar
1

fresno chile seeded and finely chopped (optional)
GARNISHES- USE ANY OR ALL
·

chopped cilantro
·

dry roasted peanuts chopped
·

crushed black pepper
·

toasted sesame seeds or toasted almonds
·

bean sprouts
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How to Make Asian Vegetable Pasta Salad

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.

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