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Asian-style pasta salad recipe

Asian-style pasta salad recipe


  • Recipes
  • Dish type
  • Salad
  • Pasta salad

Here is a versatile pasta salad with a twist, using red pepper and broccoli. You can easily increase the recipe to feed a larger crowd.

21 people made this

IngredientsServes: 8

  • 1 (500g) packet pasta of your choice
  • 170g (6 oz) broccoli florets
  • 1 red pepper, chopped
  • 1 small red onion, diced
  • 85g (3 oz) mangetout
  • 225ml (8 fl oz) Asian-style dressing (like Briannas Mandarin Dressing)
  • salt and freshly ground black pepper to taste
  • 1 tablespoon minced fresh ginger root (optional)
  • 1 tablespoon minced garlic (optional)
  • 1 tablespoon sesame oil
  • 1/2 tablespoon sesame seeds

MethodPrep:4hr ›Cook:15min ›Ready in:4hr15min

  1. Blanch broccoli in rapidly boiling water for 3 to 5 minutes, adding mangetout the final minute. Remove from water.
  2. Cook pasta according to packet instructions; drain, and transfer to a large bowl.
  3. Toss pasta with dressing. Add broccoli, red pepper, red onion, mangetout, ginger and garlic. Toss to coat thoroughly. 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 & ratingsAverage global rating:(22)

Reviews in English (13)

by HEBH

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-31 Jul 2005

by PTURNER72

Paired this with the Soy-Sesame Dressing also at this site. 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.-10 Jul 2006

by Scott Simmons

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!-03 Apr 2005


1 lb. whole wheat fusilli or other shaped pasta
3 Tbs. sesame oil
2 Tbs. honey
2 Tbs. reduced-sodium soy sauce
2 Tbs. balsamic vinegar
½ c. low-fat mayonnaise
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. canola oil
2 red bell peppers, chopped
1½ c. broccoli florets
2 c. snow peas
3 scallions, thinly sliced
1 Tbs. sesame seeds

Directions

Cook the pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain very well. Transfer to large bowl. In a small bowl, whisk the sesame oil, honey, soy sauce, vinegar, mayonnaise, salt and pepper until blended. Mix half of the dressing into the pasta. Heat the canola oil in a heavy large sauté pan or skillet over medium-high heat. Add the bell peppers and broccoli, cooking until just wilted, about 5 minutes. Add the snow peas and toss with the vegetables. Sauté until the snow peas are tender, just 1 minute. Add the vegetable mixture to the pasta. Add the remaining dressing, stirring to combine. Garnish with the scallions and sesame seeds, and serve at room temperature.

Nutrition

472 calories 14 grams protein 72 grams carbohydrate 3 grams fiber 17 grams fat (2 grams saturated) 425 mg sodium


Asian-style Pasta Salad Recipe

Asian-style Pasta Salad is the name of another versatile salad that is prepared by combining pasta, broccoli and red capsicum. Aside from this various other ingredients are also added in this salad to make it delicious. Asian-style Pasta Salad is healthy and full of calories, as different vegetables are used in its preparation. Therefore, Asian-style Pasta Salad is quite famous among vegetarian food lovers throughout the world. Moreover, due to its enriching taste, this dish is a perfect treat for a picnic or lunch as it can be easily prepared to fill a large crowd. The recipe to make Asian-style Pasta Salad is quite simple and you can learn it by reading this guide.

Preparation Time: 4 hours and 15 minutes (including marination and time to chill)
Serving Size: 08
Utensils: Pan, Large Bowl

Ingredients:

– 500g (2 cups) pasta of your choice
– 170g broccoli florets
– 1 red capsicum, chopped
– 1 small red onion, diced
– 85g sweetpeas
– 225ml Chinese-style dressing
– salt and freshly ground black pepper to taste
– 1 tablespoon minced fresh ginger
– 1 tablespoon minced garlic
– 1 tablespoon sesame oil
– 1/2 tablespoon sesame seeds

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Instructions

Take a broccoli and put it into boiling water. After 3 to 5 minutes, take it out quickly. But before that, put in sweet peas at the last minute and then remove it from the water.

Take pasta and cook it according to the instructions given on the packet. After the pasta is cooked, drain and shift it in a large bowl. Then, toss it in the chinese-style dressing.

Add red capsicum, broccoli, red onions, ginger, minced garlic and sweet peas in the pasta and then toss it to coat thoroughly. Afterwards add salt and pepper to it depending on your preference.

Put this bowl in a refrigerator to chill overnight or several hours and when about to serve, sprinkle the sesame seeds and sesame oil.


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I did not care for this salad at all. The grated carrots all mushed together and the dressing just didn't taste good.

Made this using soba noodles instead of spaghetti, and increased the amount of pepper and carrot since I couldn't get jicama. It was really tasty, but definitely benefited from the addition of a tablespoon or so of liquid aminos (soy or tamari would have the same effect). Will make again.

This dish is as beautiful as it is delicious. The perfect addition to a summer buffet table. I made the recipe as-is and it was delicious. I make my own teriyaki sauce, so I can adjust the sweetness to my liking. The jicama gives it a nice crunch, I have never tried jicama before, so don't leave it out just because you are unfamiliar with it. Yum!

This is an excellent tasting salad, unique and very attractive. I will make it many times and wouldn't change a thing.

We've made this recipe for nine years and we still enjoy it. Easy to make, a good side-dish for teriyaki shrimp or chicken.

This was amazing and easy! I added a big handful of chopped cilantro, and a little extra salt to the dressing. I forgot to slice the spinach leaves and tossed them in whole, and it was fine. It was equally delicious the next day, as the flavors blended. The jicama is an inspired addition - great texture. And my kids loved it!

This has become a family staple. The recipe is simple and quick, and it has a good balance of flavors that appeal to an adult pallate. My two year old and five year old boys also love it, which makes it a rare crowd pleaser.

Very good recipe. I agree, you could put a number of different vegetables in this salad. We omitted the bell pepper. This went really well with a satay recipe I made.

I loved this recipe although I changed the salad ingredients significantly. I used a mixture of julienned veggies that I found pre-cut at the grocery store (I believe it was primarily brocolli, carrots, and cabbage - almost a slaw mix.) I thought the dressing was excellent, though and it was perfect for a light dinner on a summer evening.

Actually maybe more of a 2.5 fork rating. Light, refreshing, tasty. I changed it by adding rice stick noodles instead of spaghetti--fits much better with the other flavours anyway, and I used a garlic-flavoured teriyaki sauce.

This dish is excellent - especially made a few days in advance. I usually play around with recipes a bit, so I added crushed red pepper and it was delicious. I received many compliments and requests for the recipe as well. The colors of the carrot and spinach add eye appeal to this salad. Good on a buffet table. Don't forget to break the pasta in half before cooking!

Sorry folks..I rated the wrong recipe..please disregard my review below. I made the Spicy Sesame Noodle and Green Bean Salad from July 98 and it was outstanding. This salad sounds kind of nasty. the type Iɽ stay away from. Sorry:(

I'm sorry to say I was disappointed in this recipe. I think the concept of this recipe is good, but the dressing had a poor balance of flavors. It was way overly sweet in my opinion. A different Asian dressing would help.

This is a bit unusual for my normal cooking. The sesame oil on the cold pasta was enough flavoring. I made the dressing, but all of my 8 guests passed on it saying it didn't need it. Surprisingly, the leftovers were still tasty and acceptable after one week. I used a ten dollar plastic mandolin device to shred the carrots and jicama. they were perfect. I served this one night with grilled salmon, and grilled mahi-mahi the other night. Fresh grilled pineapple spears finished it off. Desert was mango sorbet with coconut macaroons. Chardonnay was just right with this dish. I've made this to take to a luncheon at work tommorow and i'm sure everyone will love it. I did toast some almond slivers which I added just before serving. The cruncy contrasting texture was very good.

The dressing for this recipie is absolutely wonderful. It coats the salad very easily so you don't have to use very much and it is very light and subtle. I served it at a dinner party and it was a great hit! I did choose to omit the noodles, however and I think the salad was better for it.


Ramen Noodle Pasta Salad Recipe

Ramen Noodle Pasta Salad Recipe – Are you tired of the regular pasta for your pasta salads? Feel free to try out this Ramen noodle pasta salad recipe. I’m a huge fan of pasta salad (as well as egg salad, potato salad and just about any salad) but if you want to change up your typical pasta or macaroni salad that you would use, try to substitute with ramen noodles.

Ingredients Needed:

– Light mayonnaise
– Mustard
– Celery
– 2 Eggs
– 1 Package of Ramen noodles
– Black Pepper

Directions

– Boil 2 eggs, peel, and then cut up (similar to the size when you’re making egg salad)
– Chop up celery
– Boil the Ramen noodles with the included seasoning then drain into a bowl
– Add the chopped up eggs and celery
– Add about two or three spoonful of light mayonnaise (or regular if you prefer)
– Add a spoonful of mustard
– Mix it all together and then add black pepper
– Refrigerate until it’s cool then it’s ready to be served

There are plenty of different variations of making Ramen noodle pasta salad but I have tried this one and I think it’s pretty delicious. I prefer to use light mayo and regular yellow mustard. You don’t need to add additional salt to this because you’ll get plenty of it from the flavoring package.


Ingredients

  • 10 to 12 ounces rice noodles or fettuccine-style pasta noodles
  • 1 cup small cooked shrimp, thawed and drained if frozen
  • 1 red or green chili, de-seeded and thinly sliced
  • 1 red bell pepper, de-seeded and sliced into thin strips
  • 3 spring (green) onions, sliced
  • 1 cup fresh coriander/cilantro, lightly chopped
  • 1/2 cup fresh basil, lightly chopped
  • 1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
  • 1/3 cup lime juice (about 2 limes, juiced)
  • 4 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 to 3 teaspoons sugar (adjust to taste)
  • 1 to 3 teaspoons chili sauce, 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced

Japanese pasta salad with roasted kabocha

There is SO much I want to say about this Japanese pasta salad and also I don’t want to give too much away at the same time because you need to try it for yourself! It’s very much Japanese-style in terms of flavors and ingredients but then it’s still reminiscent of the classic creamy pasta salad you know and love.

I’ll definitely opt to bring this Japanese pasta salad to all my picnics and barbecues from now on. It’s hella impressive and exceptionally tasty!

The idea was inspired by my love for kabocha squash, my Japanese background, and the fact that May is Asian and Pacific Islander American Heritage Month. Check out these other Asian and Pacific Islanders for recipe inspo in this epic list that VegNews put together.

This month I already made the delectable sushi bowl but I’ve still been thinking about Japanese flavors. Watch how it comes together in the video below!

The sweet roasted kabocha squash along with veggies like corn, red onion, and kale make one killer combo! Then I went and added roasted seaweed, cilantro and black sesame for more complex flavor and texture. And the creamy miso dressing ties it all together to make one heck of an experience in your mouth! I also think the creamy miso dressing would also make an awesome sauce for burgers and sandwiches.


Asian Pasta Salad with Sesame Ginger Dressing

This Asian Pasta Salad with Sesame Ginger Dressing is healthy, light, and supremely delicious. Easily whip it up in less than 30 minutes. Asian Pasta Salad is fabulous for picnics, potlucks, or a healthy family meal.

Every summer we goal towards as much outdoors time as possible. It’s a resolute priority around here.

We embrace it all: hiking long trails, biking around lakes, or running around town (literally.)

Here in the Twin Cities, it’s all about breathing in as much summer air as possible during these few brief yet glorious months.

In order to maximize our sunshine time outside, it means less time under a roof. And much less time at the stove. It means Igloos filled with cold drinks and watermelon. And all the perfect picnic food.

Bring on the Asian Pasta Salad with Ginger Sesame Dressing. It’s healthy, nourishing, and tastes divine.

Plus, this Asian Pasta Salad comes together in 30 minutes or less. So you can spend more time out there and less time in the kitchen…

This Asian Pasta Salad with Ginger Sesame Dressing?

It’s got everything going for it:

  • Vibrantly colorful, which means it’s totally good for you
  • All the fun textures, ranging from chewy pasta (which can be GF) to crunchy sweet peppers
  • It’s a satisfying meal-in-one that’s waist friendly
  • The Ginger Sesame Dressing is the awesome sauce (we think you’ll want a few bottles of this sitting in your fridge)

If you make a bottle or two of the Ginger Sesame Dressing ahead of time and keep it chilled, you’ll be happily patting yourself on the back whenever you crave a yummy salad. This homemade dressing is so, so, sooo much better than store-bought.

Plus, having the dressing pre-made turns this Asian Pasta Salad into an even faster 15-minute deal.


Pasta Salad Recipes

I can’t even begin to tell you my favorites as I love them all. Whether you add pasta to a simple salad or combine it with other summer veggies, it makes for a mouth-watering and favorite dish!

If I had to pinpoint it down, I would have to say the Pesto Pasta Chicken Salad is on the top of my list! With its tender white chicken morsels, fresh veggies, and black olives wrapped in a flavourful pesto sauce, how can you go wrong? And, my next pick would be the Chicken Bacon Ranch Pasta Salad. It is a yummy salad loaded with all the flavors you love like ranch dressing, bacon, chicken, and pasta noodles. It is also great whether you serve it cold or warm.

The point is, pasta is not only for casseroles or the same old boring mac ‘n cheese. While those are heavenly concoctions and comfort-food worthy, pasta is also wonderful served with fresh veggies as a side dish for a picnic. So, if you need a little inspiration for yummy mouth-watering side dishes for your next get-together, be sure and check out the delicious pasta salad recipes in this collection!


Asian-style pasta salad recipe - Recipes

Summertime is definitively grilling season. Every night for dinner, it's burgers, ribs, grilled chicken, sausages and, occasionally, a grilled vegetable or two. Grilled food is great because it's fast, but cooking your entree outside does raise one particular challenge: side dishes. The query of what to serve with all of the best grilled dishes can be solved with this make-ahead Italian pasta salad.

Though we tend to be a big fans of making your own salad dressings (including your very own Italian vinagrette), this pasta salad is where bottled Italian dressing really comes in handy. The storebought stuff is particularly zesty — and easy. It's just the kind of shortcut you can use when you just want to whip something up in 20 minutes and call it a day. Though if you are inspired to go the homemade route, check out our video on making vinaigrette below.

Like all pasta salads, this Italian pasta salad is easily customizable. We kept the base recipe simple with the addition of bell pepper, red onion, cucumber and olives, but you can toss in mozzarella cheese balls, pepperoni, fresh vegetables or herbs from your garden or sun-dried tomatoes to shake up the flavors.

Regardless of what you put in your pasta salad, this dish comes together quickly and easily. The most effort you'll have to put forth is boiling water and dicing a few vegetables. So simple!

For easy summertime weeknight dinners, make this pasta salad on Sunday night and keep it in your fridge to serve all week long. It's a versatile side and the perfect "salad" for when you're sick of salads.

Zesty Italian Pasta Salad

Ingredients:

  • 1 1/2 cups rotini or penne rigate pasta
  • 1/2 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/4 cup green or black olives
  • 1/4 cup Italian dressing
  • Salt and pepper, to taste

Step 1: Cook pasta to al dente according to package directions.

Step 2: In a large bowl, combine all ingredients. Season with salt and pepper to taste.

Step 3: Chill in your refigerator for four hours. Serve cold.