Asian Pasta Salad Recipe - Allrecipes.com
Asian Pasta Salad Recipe

Asian Pasta Salad

Recipe by  

"Here is a pasta salad with a different twist, using red pepper, broccoli. You can easily increase the recipe to cook up a batch for a larger crowd."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
  2. Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
  3. Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
  4. Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2005

Wow, this is great and very unique! For all you Trader Joes fans, I did this recipe with TJs whole-wheat penne, 1 lb. green beans halved instead of snow peas, and TJs Shitake Seasame Salad dressing. In order to spice it up a bit I added a little crushed red pepper and based on previous reviews I added a tablespoon of soy sauce. (FYI, dont skip the ginger and garlic, they really make a difference) Everyone here loved it! I will definitely make it again. Thanks

 
Most Helpful Critical Review
Jul 05, 2006

The Asian Pasta Salad was okay. If I were to make it again, I would triple the vegetables. The Pasta/Vegetable ratio was way too heavy on the pasta side, it just didn't have a lot of flavor. I would probably increase the amount of dressing as well. In general, I found it on the bland side.

 
Apr 03, 2005

I multipied this recipe for 32 servings. I only used 1/2 the amount of pasta recommended. I cooked the garlic and ginger in the sesame oil, then added my Asian-style salad dressing. My dressing was sesame-oil based. The dressing had no soy sauce, so I added quite a bit (then found I didn't need to add salt). Wow! Everyone liked it very much. I had so much left-over (although there were 35 people at the party, there were 6 salads)... a guest needed to leave early, as she was going to her brother's birthday party the same day. She asked if she could take the remainder of the pasta salad to share with them. SUCH a great banquet or potluck food. There is no meat or eggs to spoil!

 
Jul 10, 2006

Paired this with the Soy-Sesame Dressing also at Allrecipes. The two complimented each other perfectly. I used brown rice (1 c. uncooked) in place of the pasta and added some chicken from the deli and served as a main course. Both my husband and I loved it! Will be making this again. Great way to use up some summer veggies from the farmer's market.

 
Jun 17, 2007

This was very good. I lightened it up by using fat free asian dressing and whole wheat pasta. I am glad I read the reviews first and used soy sauce. The sesame oil really makes a difference and intensifies the flavor. I plan on using baby corn in it next time.

 
Nov 14, 2003

Wow this is tasty! I am a huge fan of sauces, and this just helps emphasize my favorite tastes! Bravo Jolly chap and stuff... It's good. Make some. Feed the elves in your brain

 
Jul 17, 2009

I think this salad has potential but I used a light Wishbone Asian Dressing and it came out too bland. It was better after I added some soy sauce. I would recommend increasing the vegetables in this recipe. Seemed like a lot of pasta. Black sesame seeds gave the salad a great contrast. I added green onion instead of red onion. Some left-over shredded chicken would be great to add to make this a complete meal.

 
Jun 23, 2010

I enjoyed this. I added more veggies and addeda splash of roasted garlic teriyaki sauce that I was using on another part of my meal.. it did need that. I used newman's Light sesame and ginger asian salad dressing

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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