Description
This vibrant Asian pasta salad is packed with crunchy vegetables, tender pasta, and a sweet, tangy, and savory dressing. It’s the perfect crowd-pleaser for any potluck or gathering.
Ingredients
- 1 lb fusilli or rotini pasta
- 2 cups shredded cooked chicken, baked tofu, or shelled edamame (optional)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas, halved
- 1/2 cup thinly sliced red cabbage
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- For the Dressing:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup rice vinegar
- 1/4 cup toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1–2 teaspoons sriracha (optional, to taste)
- For Garnish:
- 2 tablespoons toasted sesame seeds
- Extra green onions and cilantro
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and rinse thoroughly with cold water. Set aside to cool completely.
- Prepare Vegetables & Protein: While pasta cools, chop all vegetables into uniform, bite-sized pieces. Prepare your chosen protein (chicken, tofu, or edamame) if using.
- Whisk Dressing: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha until well combined and emulsified. Taste and adjust seasonings as needed.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and protein. Pour the dressing over the mixture.
- Toss & Chill: Gently toss all ingredients until evenly coated. Cover and refrigerate for at least 1-2 hours to allow flavors to meld.
- Garnish & Serve: Before serving, give the salad another gentle toss. Garnish with toasted sesame seeds, extra green onions, and fresh cilantro. Serve chilled.
- Prep Time: 20 mins
- Cook Time: 10 mins