Asian Summer Pasta Salad is an easy light supper or lunch pasta salad. It’s simple to add chicken, bacon, or shrimp to make it a little heartier if you like.
This is a great recipe, light but flavorful. The next time I have leftover pasta, I will think of this recipe, and make it!
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Asian Summer Pasta Salad
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Delicious pasta salad with an oriental flair!
Course: Salad
Cuisine: Asian
Keyword: Asian Summer Pasta Salad
Calories: 365 kcal
Ingredients
- 8 ounces cooked spaghetti
- 3/4 cup carrot julienned
- 3/4 cup zucchini julienned
- 3/4 cup bell pepper julienned (red, green, yellow or orange)
- 1/2 cup green onion and tops chopped
- 1/2 cup cooked chicken or 1⁄2 cup cooked shrimp or 1⁄2 cup cooked bacon or 1⁄2 cup cooked turkey chopped
- 1/2 cup vegetable oil
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon ground red pepper or flakes
- 1 teaspoon ginger root finely chopped
- 1 garlic clove minced
- coarsely chopped peanuts or cashews
- fresh cilantro
Instructions
- When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
- Mix the cooked and cooled spaghetti and vegetables in a large bowl. Set aside.
- In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic. Whisk to combine.
- Add the dressing to the pasta and the vegetables. Stir well to combine.
- Chill in the refrigerator for at least an hour to combine flavors.
- Garnish with chopped peanuts or cashews and cilantro.
Enjoy!
Up Next:
Crock Pot Orange Chicken – Easy Asian Style Dinner
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Recipe based on one by Yia Yia
Photo by Mme M