Asian Pasta Salad
A vibrant and refreshing dish that combines pasta with crunchy vegetables and a tangy Asian-inspired dressing, perfect for gatherings or as a weeknight meal.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice, such as rotini or spaghetti) Choose your preferred pasta shape.
- 1 cup bell peppers (any color, diced) Add variety based on your color preference.
- 1 cup snap peas (trimmed and halved)
- 1 cup shredded carrots
- 1 cup green onions (sliced)
- 1 cup cucumber (diced)
- 1/4 cup cilantro (chopped) Add for flavor freshness.
- 1/3 cup sliced almonds (optional) For added crunch.
- 1/4 cup sesame seeds (for garnish) Use for a decorative touch.
Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup Choose based on preference.
- 1 tablespoon fresh ginger (minced)
- 1 clove garlic (minced)
Instructions
Preparation
- Start by cooking the pasta according to the package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, prepare the vegetables by chopping the bell peppers, slicing the snap peas, shredding the carrots, and dicing the cucumber. Set aside.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic until well combined.
Mixing
- In a large bowl, combine the cooled pasta, bell peppers, snap peas, carrots, green onions, cucumber, and cilantro.
- Pour the dressing over the pasta and vegetables, tossing to coat them evenly.
- If using, sprinkle the sliced almonds and sesame seeds on top for added crunch.
- Let the salad sit for about 30 minutes in the refrigerator to meld the flavors.
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Notes
Serve warm or cold. For a heartier meal, pair with grilled chicken or tofu. To maintain crispness in leftovers, store dressing separately.