Asian Pasta Salad
A delightful fusion of pasta, fresh vegetables, and a savory dressing, making a nutritious and colorful side dish or meal.
Ingredients
Main Ingredients
- 8 ounces pasta (your choice) Thin noodles like soba or rice noodles work best.
- 1 cup shredded carrots Use fresh carrots for better flavor.
- 1 cup shelled edamame
- 1 bell pepper (any color), diced Choose bright colors for visual appeal.
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh cilantro Can substitute with parsley if desired.
- 1/4 cup sesame seeds Add for crunch and flavor.
Dressing Ingredients
- 1/2 cup soy sauce Use low-sodium soy sauce for less salt.
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey Can substitute with agave syrup for vegan option.
- 1 tablespoon grated ginger Fresh ginger enhances flavor.
- to taste salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, shredded carrots, diced bell pepper, edamame, green onions, and cilantro. Toss until evenly mixed.
Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, salt, and pepper until smooth.
- Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients.
Finishing Touch
- Sprinkle sesame seeds on top and give it a final gentle toss.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss again and adjust seasoning if necessary.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve cold or at room temperature. Great as a side dish or as a standalone meal. Consider garnishing with lime wedges or extra sesame seeds for added flavor.