Reviewed: 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+

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 1, 2013

Super quick and easy and so delicious! I didn't have sugar snaps, which would be great in this, but did have some shredded carrot that needed to be used. I made the dressing as written with the small exception of just a smidge more sugar and vinegar. I had about 8 oz buccatini pasta to use up, a big, fat spaghetti noodle with a little hollow center. It was terrific! Thanks for sharing your recipe with us.

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 23, 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.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 5, 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!

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Reviewer:

Donna213

Reviewed: 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!

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Reviewer:

asdh

Reviewed: 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.

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8 users found this review helpful

Reviewer:

yoyo1198

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Reviewed: 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.

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Reviewer:

jbspelce

Reviewed: 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.

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5 users found this review helpful