Asian Summer Pasta Salad Food

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

ASIAN PASTA SALAD

Steps:

• In large pot with boiling water, cook pasta.
• Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well.
• In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

ASIAN PASTA SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

ASIAN SUMMER PASTA SALAD

Steps:

• When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
• Mix 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 dressing to pasta and 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.

SUMMER ASIAN PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water for 8-10 minutes or until pasta is el dente (softened with a firm texture). Drain pasta and cool.
• In a small bowl whisk together sesame oil, teriyaki sauce, Thai chili sauce and lemon juice. Whisk ingredients until evenly blended.
• Pour the dressing mixture over noodles. Add the fresh peppers, cilantro, green onion and chopped cashews. Mix to combine evenly.
• Place pasta salad in the refrigerator for 30 minutes to chill and serve.

SUMMER ASIAN SALAD RECIPE BY TASTY

Steps:

• Heat a small nonstick skillet medium heat. Add the sesame oil, ginger, and garlic and sauté for 1 minute, until fragrant. Add the brown sugar and water and stir until the sugar is dissolved and the mixture is bubbling, being careful not to let it burn. Fold in the peanuts and sesame seeds until well-coated in the sugar mixture. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• In a large serving bowl, combine the Simple Truth™ Organic Power Greens with Fresh Carrot, scallions, jalapeño, cilantro, and basil. Drizzle with the Simple Truth™ Asian Style Sesame Vinaigrette. Toss until the salad is well mixed and evenly coated.
• Garnish with the glazed peanuts and sesame seeds.
• Enjoy!