Recipe by Lori Buckridge
"A great pasta salad with an Asian flavor. Quick and convenient, too!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
sugar snap peas
thinly sliced carrots
red onions, cut into strips
1 (3 ounce) package
Very good. I will make again!
Good recipe for people on an extremely tight budget. I was surprised by the taste. I thought ramen flavor packet would make it unbearably salty, but it came out fine. Instead of vegetable oil and snap peas, I used olive oil and regular frozen peas. I also added cheddar cheese and olives and left out the red onions since I didn’t have any.
This was good, but I must have cooked too much pasta because I didn't have enough sauce. My salad was a little drier than I prefer. I will make again though, just reduce the pasta some. Since you need the Ramen sauce pack to make the sauce I can't really double it easily.
Turned out great! I doubled this recipe for a picnic. I added a little seasme oil and some seasme seeds. I also used the packaged shredded brocolli blend because the store was out of carrots. I also used the frozen peas because I had them on hand.
While this was a definitely a tasty dish, I would have preferred the dressing to have been more substantial. It was very mild and just slightly sweet. Next time I would try adding a thicker asian-type dressing, or try to doctor up the original dressing with some spices.
This is quick and tasty. Great for parties, too.
The recipe ingredient list calls for "ramen noodles," no particular flavor, so I bought "chicken." I did not realize until I read step 3 that it was supposed to be "Oriental," so I adapted the dressing with what I had on hand. I cut back a little on the vegetable oil and added a bit of both sesame and chili oils, as well as some Thai garlic chili paste. The dressing ended up tasting wonderful with just a little pop of heat from the chili paste and chili oil. The rotini I had on hand was multi-color and to brighten it even more, I added a little bit of sliced red bell pepper, peeled & seeded cucumber chunks, and squeezed some fresh lime juice over it. The one thing I wasn't crazy about was the dry ramen noodles. I think I would prefer chopped peanuts, but that just could be a personal taste preference. Overall, a very nice pasta salad with good presentation. Thanks, Lori, for sharing with us.
Tasty, quick, cheap, and I always have the ingredients on hand. Definitely broke college student approved!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Noodle and Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Crunchy, savory and sweet combination of broccoli, ramen noodles, seeds, and nuts
See how to make a delicious cold noodle salad.
See how to make a simple, spicy and delicious rice noodle salad.