Asian Pasta Salad
This Asian Pasta Salad Recipe is loaded with a homemade dressing: sesame oil, vinegar, lime juice, honey, soy sauce, spices, etc. - fresh crunchy veggies: carrots, bell pepper, cucumbers - and other great mix-ins: noodles, peanuts, and cilantro! Light, fresh, quick and easy!
Servings: 8 people
Calories: 197kcal
Equipment
Ingredients
Asian Dressing
- 2 tablespoons sesame oil
- 1/4 cup seasoned rice vinegar
- 1/4 cup lime juice
- 2 tablespoons honey use agave, if vegan
- 1/4 cup soy sauce use tamari, if gluten free
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon red pepper flakes more or less to taste
Asian Pasta Salad
- 1/2 pound spaghetti cooked according to package directions, use gluten free variety, if necessary
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 whole red bell pepper thinly sliced
- 1/2-1 whole cucumber thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped salted peanuts
- 2 green onions sliced (just the white and line green part)
Instructions
Asian Dressing
- Whisk together ingredients. Set aside.
Asian Pasta Salad
- Toss spaghetti and remaining ingredients: carrots, cabbage, red bell pepper, cucumber, cilantro, peanuts, and green onions together in a large bowl.
- Pour in desired amount of dressing (you probably won’t use all of it).
- Taste and re-season, if necessary.
- Serve immediately or store in fridge until ready to serve.
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Video
Notes
If you're making this more than a day in advance, I'd recommend storing the dressing, veggies, and pasta separately in the fridge, so the ingredients remain fresh and crunchy.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Sodium: 444mg | Potassium: 198mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2790IU | Vitamin C: 6.7mg | Calcium: 21mg | Iron: 0.8mg