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bowl of asian pasta salad
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5 from 8 votes

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!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Side
Cuisine: Asian
Keyword: cold pasta, easy, spaghetti noodles
Servings: 8 people
Calories: 197kcal




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)


Asian Dressing

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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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.


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