Description
This vibrant Asian pasta salad is packed with crisp vegetables, tender pasta, and an irresistibly balanced dressing. Perfect for a quick meal, potlucks, or meal prep.
Ingredients
Scale
- 12 oz short pasta (rotini, fusilli)
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 English cucumber, thinly sliced or diced
- 4 green onions, sliced
- 1 cup cooked shredded chicken, edamame, or baked tofu (optional)
- 1/2 cup chopped roasted peanuts, for garnish
- 2 tbsp toasted sesame seeds, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- For the Dressing:
- 1/4 cup low-sodium soy sauce (or tamari)
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp honey or maple syrup
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- 1. Cook Pasta: Cook pasta according to package directions in salted water until al dente. Drain and rinse thoroughly with cold water to stop cooking. Set aside to cool completely.
- 2. Prepare Vegetables: While pasta cools, chop all bell peppers, carrots, cucumber, and green onions into uniform, bite-sized pieces. Prepare your chosen protein (chicken, edamame, or tofu) if using.
- 3. Make Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, grated ginger, minced garlic, and optional red pepper flakes until well combined.
- 4. Combine: In a large mixing bowl, combine the cooled pasta, prepared vegetables, and protein (if using). Pour the dressing over the ingredients and toss well to ensure everything is evenly coated.
- 5. Chill & Serve: Cover and refrigerate for at least 1-2 hours (or overnight) to allow flavors to meld. Before serving, give it another quick toss and garnish with chopped peanuts, sesame seeds, and fresh cilantro. Serve cold.
- Prep Time: 20 mins
- Cook Time: 10 mins