Recipe by cookingwgreen
"Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go."
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1 (8 ounce) package
toasted sesame seeds
sweet chili sauce
green onions, chopped
red bell pepper, chopped
sugar snap peas
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!
Probably won't make again. I thought it needed more sugar and less soy sauce. It was OK, not great. I added garlic and ginger as others suggested.
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.
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.
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.
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.
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+
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Asian Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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