EASY ASIAN PASTA SALAD
Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.
Provided by MrsHollowell
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g
ASIAN PASTA SALAD
Vegetarian Recipes From Around The World website, courtesy of Karen C. Greenlee - [email protected], is where this easy and quick pasta salad can be found. The recipe will also be included in the Zaar World Tour 2005 swap, Asian tour
Provided by lauralie41
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385.4, Fat 10.7, SaturatedFat 1.5, Sodium 1061.9, Carbohydrate 66.8, Fiber 9.4, Sugar 10.5, Protein 10
ASIAN SUMMER PASTA SALAD
This 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. Thanks to Jackie for submitting this to our new church cookbook.
Provided by Yia Yia
Categories Spaghetti
Time 24m
Yield 6 serving(s)
Number Of Ingredients 15
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.
ASIAN VEGETABLE PASTA SALAD
This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.
Provided by Heather Nauta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
- The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
- Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.
CHINESE COLD PASTA SALAD
A delicious, cold pasta served with a spicy peanut sauce.
Provided by Julie MacLaren
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
- In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 47.5 g, Fat 5.6 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 0.9 g, Sodium 537 mg, Sugar 4.5 g
ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
- Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
- Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.
ASIAN CHICKEN PASTA SALAD
Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.
Provided by SERRYP
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
- In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
- Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
- Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 38.1 g, Cholesterol 52.2 mg, Fat 21.7 g, Fiber 5.3 g, Protein 27.9 g, SaturatedFat 3.6 g, Sodium 863.4 mg, Sugar 4.4 g
ASIAN PASTA SALAD
Make and share this Asian Pasta Salad recipe from Food.com.
Provided by Mandy Toh Photograp
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to instruction.
- Pan fry chicken strips.
- Put all dressing ingredients in a bowl and set aside.
- Assembly salad top with seaweed, drizzle dressing over salad.
Nutrition Facts : Calories 545.3, Fat 29.9, SaturatedFat 4.2, Cholesterol 35, Sodium 565.3, Carbohydrate 50.9, Fiber 4.2, Sugar 10.3, Protein 20.2
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
ASIAN VEGETABLE PASTA
A little peanut butter and a sprinkling of peanuts give this side dish plenty of flavor. While red pepper flakes offer a little kick, brown sugar balances it out with a hint of sweet. -Mitzi Sentiff of Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the water to a boil. Add asparagus and pasta; cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm. , In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 15g protein.
FRUIT & VEGETABLE PASTA SALAD
The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!
Provided by Sydney Mike
Categories Pineapple
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.
Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4
ASIAN LINGUINE SALAD
With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. "The original recipe called for raw vegetables, but we think they taste so great stir fried this way," explains Pat Hilmer of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly., In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine. , Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.
Nutrition Facts : Calories 141 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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