Asian Pasta Salad
This Asian Pasta Salad with Sesame Ginger Dressing is healthy, light, and supremely delicious. Easily whip it up in less than 30 minutes. It's fabulous for picnics, potlucks, or weeknight dinner.
Servings: 10 servings
Ingredients
For the Dressing:
- ¼ cup seasoned rice wine vinegar, found in most stores' Asian aisles
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon Sriracha
- 1 tablespoon soy sauce
- 3 tablespoons pure honey
- 3 teaspoons granulated sugar
- 2 tablespoons Asian toasted sesame oil, caramel brown in color
- ⅓ cup olive oil, or canola oil
- ¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon sesame seeds, toasted
For Pasta Salad:
- 16 ounces rotini, cooked, drained ,and cooled (sprinkle with olive oil to prevent sticking)
- 16 ounces cole slaw mix, no dressing
- 1 large red bell pepper, seeded and thinly sliced
- ½ cup edamame, pre-shelled
- ¼ cup green onion, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup almonds, toasted, sliced
Instructions
- Prep Ahead: In a bowl, whisk together all dressing ingredients until well blended. Transfer to desired container and keep chilled until ready to use.
- When Ready to Serve: Toss together all salad ingredients, except for almonds, in a serving bowl. Gently toss in desired amount of dressing. Garnish with almonds and serve.
Notes
- Storage: Unused dressing can be kept in airtight container for several weeks in the fridge.
- Make this recipe gluten-free by using your favorite gluten-free pasta.
This version is meatless, but feel free to add pulled BBQ cooked chicken or tender lemon pepper shrimp if desired.
Nutrition (per serving)
Calories: 330kcal | Carbohydrates: 52g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 131mg | Potassium: 544mg | Fiber: 4g | Sugar: 12g | Vitamin A: 789IU | Vitamin C: 66mg | Calcium: 129mg | Iron: 4mg