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 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.
ASIAN WARM PASTA & VEGETABLE SALAD
Steps:
- 1. Cook the pasta and set aside. 2. In a large skillet or wok on high heat, heat the canola oil. Add the chopped garlic and ginger and stir fry just until fragrant; about 30 seconds. 3. Add the next 6 ingredients and stir fry for about 5 minutes. 4. Add the reserved cooked pasta and toss with the vegetables. Add more soy sauce if too dry. 5. Remove from the heat and transfer to a large serving bowl; serve warm or room temperature. 6. JUST BEFORE SERVING: Toss with Italian parsley, toasted sesame seeds, sesame oil and lemon zest. Add salt and pepper to taste.
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.
WARM ASIAN PASTA SALAD
Flank steak brushed with a sesame-barbecue sauce gives this Warm Asian Pasta Salad an exceptionally hearty appeal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and carrots to the boiling water for the last 4 min.
- Meanwhile, mix barbecue sauce and dressing until blended. Grill steak 8 to 10 min. on each side or until medium doneness, brushing occasionally with 2 Tbsp. of the barbecue sauce mixture for the last 5 min.
- Drain pasta mixture; place in large bowl. Cut steak across the grain into thin slices. Add to pasta mixture along with the water chestnuts, peas and remaining barbecue sauce mixture; mix lightly. Top with nuts.
Nutrition Facts : Calories 510, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
WARM ASIAN STEAK SALAD
I buy ready to use mesclun, a nice mix of young greens. A nice summer salad for lunch or a light supper. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories One Dish Meal
Time 58m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together all dressing ingredients.
- Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
- Cover and marinate in refrigerator for 2 hours or overnight.
- Reserve remaining dressing.
- Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
- Let steak rest for a few minutes before carving.
- Slice thinly on the diagonal.
- In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
- Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.
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