READY IN 55 mins

Easy Asian Pasta Salad

Read Reviews (9)

"Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go." — cookingwgreen

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 55 mins

Reviews More Reviews

May 06, 2013

I made it this weekend for a family function, everyone loved it! However, I did add a couple of what I thought were essentials. I squeezed in the juice of 1 fresh lime, 1 clove of fresh garlic, crushed and about 1/2 tbsp of freshly grated ginger. Threw the ingredients in my mimi food processor and whipped it up. Wow, the flavors just popped! Used a variety of whole grain pastas, bow ties, fusilli and mini penne, delightful and healthy!

—Donna213

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Feb 18, 2013

You had me at 'pasta' and 'sugar snap peas'. Didn't change a thing and it makes a stand-alone meal for me. Of course, it's easy to add chicken thigh meat or shrimp which I will probably do next time. Thank you.

—yoyo1198

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13 Ratings

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Feb 24, 2013

I really wasn't sure what "sweet" chili sauce was, so I added some Heinz chili sauce and then some Asian chili sauce (hot). I've made a lot of Asian pasta salads, and although we enjoyed this, I think it's really lacking freshly-minced ginger. If I make this again, I definitely will add that to the recipe.

—lutzflcat

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May 14, 2013

Wonderful recipe! I made this as written using the red bell pepper and the sugar snap peas. I did blanch the sugar snap peas for about 1 minute in boiling water to bring out the green color of the peas. I used a box of cut spaghetti rather than regular spaghetti. We wanted a different salad for packed lunches and this fit the bill, nicely. The salad held up nicely for 4 days. My son warmed his up rather than eating it cold and he liked it better that way. This could easily be a main dish by adding cooked chicken or pork to the other ingredients. Great dish with lots of flavor.

—Molly

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Feb 28, 2013

Loved this salad! It has a great flavor, and you can make it ahead of time. I subbed soba noodles for spaghetti, and snow peas for sugar snap, because this is what I had. It turned out great, and it was very satisfying. WW 9+

—Bibi

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Mar 24, 2013

My husband and I both loved it! Wasn't sure I was going to like the sauce with so much soy sauce and vinegar but I made it how it was written and it was delicious! The snap peas were a little crunchy for my taste, so I might try cooking them a little next time. This is a super quick and easy recipe, but also tasty enough enough to serve when guests come over.

—jbspelce

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May 24, 2013

Wow this recipe is fabulous. What a wonderful change from the traditional summer salads of potato, macaroni, and pasta salad. I followed the recipe exactly and tasted the sauce. I agree with other reviewers that it needed a little kick so I added a clove of finely minced garlic and a pinch of dried ginger. (Too lazy to drag the real stuff out of the freezer and grate it.) The addition of those two flavors took this recipe over the top. I added the chopped red pepper and I also blanched the snow peas for one minute. The taste explosion just pops in your mouth. This recipe goes into the summer salad lineup. As others have mentioned the addition of chicken or shrimp would make this a meal in itself. Thank you CookingWGreen for this tasty recipe.

—TSandy

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May 22, 2013

Made this for a potluck and everyone loved it. I doubled the recipe and was a little surprised by the amount of 'liquid' vs. pasta/veggies; however, that is just an observation - not a criticism (and my husband has a plan for the leftover sauce!) The bottom line is that everyone commented on how tasty the dish was. Relatively easy to make and very delicious. A pleasant change from 'Italian style' pasta salads. This will be a go-to dish for future potlucks. Glad I expanded my horizons and tried a new recipe!

—asdh

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Nutrition

Calories
340 kcal
17%

Carbohydrates
63.9 g
21%

Cholesterol
0 mg
0%

Fat
4.5 g
7%

Fiber
4.2 g
17%

Protein
10.7 g
21%

Sodium
1387 mg
55%

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

Nutritional Information

Easy Asian Pasta Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 340
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 1387mg 55 %
** Potassium 271mg 8 %
Total Carbohydrates 63.9g 21 %
Dietary Fiber 4.2g 17 %
Protein 10.7g 21 %
** Sugars 16.6g
** Vitamin A 22 %
** Vitamin C 74 %
** Calcium 8 %
** Iron 33 %
** Thiamin 63 %
** Niacin 55 %
** Vitamin B6 14 %
** Magnesium 19 %
** Folate 87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.