Asian Vegetable Pasta Salad
By
Linda Dalton
@Stripey
3
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
Ingredients
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3 ozlinguini, I use Dreamfields low carb
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8 ozfresh sugar snap peas
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2 ccelery, thinly sliced
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1 cred bell pepper, thinly sliced
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1/2 cscallions, sliced
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DRESSING
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1/4 crice wine vinegar
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1/4 clow sodium soy sauce
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1-1/2 Tbsptoasted sesame oil
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1 tspspicy (chili) toasted sesame oil
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2 tsppeeled fresh ginger, grated
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1large garlic clove, grated
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1/2 tspsugar
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1fresno chile seeded and finely chopped (optional)
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GARNISHES- USE ANY OR ALL
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·chopped cilantro
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·dry roasted peanuts chopped
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·crushed black pepper
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·toasted sesame seeds or toasted almonds
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·bean sprouts
How to Make Asian Vegetable Pasta Salad
- 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.