asian vegetable pasta salad

★★★★★ 4
Stripey avatar
By Linda Dalton
from Coconut Creek, FL

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 @kitchencrew
★★★★★ 4
method Steam

Ingredients For asian vegetable pasta salad

  • 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

How To Make asian vegetable pasta salad

  • 1
    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.
  • 2
    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.
  • 3
    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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