Asian Vegetable Pasta Salad

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.

Rating:

★★★★★ 4 votes

Comments:

28 Comments

Method:

Steam

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.

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

Step-By-Step

1Cook 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.

2To 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.

3I 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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