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asian vegetable pasta salad

(4)
Stripey avatar
Blue Ribbon Recipe by
Linda Dalton
@Stripey
Coconut Creek, FL

This is a variation of a recipe I created years ago that gave me an opportunity to participate in a cook off for Cooking Light magazine. I didn't win, but the recipe is still a winner in my book. Plus it's easy, with familiar ingredients and even the pickiest eaters like it. 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.

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Blue Ribbon Recipe

The combination of linguini with fresh vegetables creates a perfect balance of textures and flavors in this Asian vegetable pasta salad. We loved the tangy and savory dressing. It has a hint of sesame flavor and a kick from the chili oil. Don't skimp on the garnishes. They add extra layers of fresh and nutty flavors. We'll definitely be making this again. Meat or shrimp can be added for protein to make this a meal.

— The Test Kitchen @kitchencrew
(4)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Steam

Ingredients For asian vegetable pasta salad

  • 8 oz
    linguini
  • 8 oz
    fresh sugar snap peas
  • 2 c
    thinly sliced celery
  • 1 c
    thinly sliced red bell pepper
  • 1/2 c
    sliced scallions
  • 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 clove
    garlic (large), grated
  • 1/2 tsp
    granulated 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

  • Cook pasta and add peas during the last 2 minutes.
    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 pasta and snap peas in a bowl with celery, bell pepper, and scallions.
    2
    Place cooled pasta/snap pea mixture in a large bowl. Stir in the celery, red pepper, and scallions.
  • Add dressing ingredients to a jar and shake.
    3
    To make the dressing, put all ingredients into a small jar and shake to combine.
  • Pour dressing over the salad.
    4
    Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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