Asian Pasta Salad

Asian.Pasta.Salad4I’ve really been on an Asian-inspired cuisine kick lately.  I just love the flavor profile and I think the light fresh ingredients can be combined so nicely in a variety of dishes, great for summer cooking.  My latest is an Asian Pasta salad.  I’ve used the sesame ginger dressing that I use on my cabbage slaw and it really flavors the pasta nicely.

One of my techniques for quick and easy weeknight dinners is having a repertoire of ingredients and flavors that I can combine into a variety of dishes; over greens for a salad, with pasta, rice or quinoa, in a Panini or over a chicken breast.  This is a great way to keep a few key ingredients on hand and be able to use them to make different dishes.


Asian Pasta Salad
Prep time
Cook time
Total time
Recipe type: pasta salad
Cuisine: Asian
Serves: 10
  • For the Pasta Salad:
  • 1 box of Farfalle (bow tie) pasta noodles - or your favorite variety of pasta - cooked according to package directions
  • 1 bag of frozen shelled edamame - cooked according to package directions
  • 1 red bell pepper cut into thin strips
  • 2 cups of shredded carrots
  • 3 green onions, white and green parts - chopped
  • 1 cup chopped peanuts
  • For the dressing:
  • ⅓ cup rice vinegar (unseasoned)
  • ¼ cup soy sauce
  • ¼ cup honey
  • Just over ½ cup sesame oil
  • 2 cloves garlic, peeled and grated on the microplane
  • 1-1/2 inch round piece fresh ginger, peeled and grated on the microplane
  1. Rinse the pasta in cold water after cooking and allow to cool.
  2. Mix the veggies into the pasta.
  3. Place all dressing ingredients into a Mason jar with a tight fitting lid and shake until well combined.
  4. Add approximately ½ cup of the dressing and stir into the salad.
  5. Refrigerate until ready to serve.
  6. When you're ready to serve the pasta salad, add an additional ¼ cup dressing or to taste.
  7. Sprinkle the chopped peanuts over the pasta and serve.

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