{Asian Noodle Salad} Asian Pasta Salad

This delicious pasta from Asia With a tasty soy vinaigrette with ginger and garlic, salad is really packed with crisp veggies. Enjoy it on its own as a delicious light summer supper, or with any variety of grilled meats or seafood!

Pasta from Asia A vegetable enthusiast might find salad to be a dream come true. The Asian Pasta Salad includes a lot of purple cabbage, snow peas, green onions, spinach, Napa cabbage, three different colored bell peppers, cucumbers, and either pea shoots or bean sprouts.

And naturally, there’s pasta as well, or else it would be known as Asian Salad rather than Asian Pasta Salad. The pasta, though, is more of a counterpoint to the vegetables than the main dish.

Asian Pasta Salad is a treat for the eyes as well as the taste buds, thanks to its stunning colors and textures.

The recipe for Asian pasta, granted. There’s a lot of salad. However, this is not a negative thing since it is quite difficult to stop eating Asian Pasta Salad after you begin.

In any case, stopping is really overrated when there are so many healthy and beautiful veggies. Right?

Asian Pasta Salad

-When making Asian Pasta Salad, please cook your linguine noodles to al dente. I’m begging you. If you’re going to leave your salad in the fridge for more than two hours, it will start to soften slightly as it absorbs the dressing. The noodles will be almost mushy after soaking in the dressing if you began the procedure with soft noodles.

-The best time to eat Asian Pasta Salad is within two hours of preparation. Everything is incredibly bright and crispy.

Having said that, I have been known to prepare ahead by doubling the recipe in order to have leftovers for the summer. After it’s prepared, my husband and I enjoy it for about three days.

The primary distinction is that the veggies are now somewhat crisp and the noodles have softened just a little bit. Not a problem for us. Delicious.

-Asian pasta eaten by itself Salad is fantastic. It is a perfect work of art when paired with grilled chicken or fish on the side or on top.

-It can’t be avoided that preparing this dish requires a lot of chopping and slicing. You can buy a bag of pre-sliced purple cabbage to reduce the amount of chopping you do if you have a tendency to get stressed out by it (KNIFE PUN). In the summer, pre-sliced bell peppers are also available in several grocery stores.

-I recommended pea shoots or bean sprouts (also known as mung bean sprouts), so keep that in mind. Although they might be hard to come by, pea shoots are my favorite.

Bean sprouts are also a great option if you are unable to locate them because they are much easier to find. If you can’t find fresh bean sprouts, you may use canned sprouts that have been rinsed and drained.

Pasta Salad with an Asian twist

Mix all of the dressing ingredients in a mason jar the size of a quart. Use a fork to lift the brown sugar from the bottom of the jar by swirling it around. Shake the jar to fully mix and dissolve the sugar, then seal the lid firmly. Put aside.

Using your hands or tongs, combine all of the salad ingredients in a big mixing basin. Pour the dressing over the salad after shaking the jar hard to re-combine, then toss to cover.

Sprinkle with toasted sesame seeds and serve at once. In the refrigerator, leftovers can be kept for up to three days in a well sealed container.

Asian Pasta Salad

ranya
16 servings
227 calories
20 minutes for preparation
Duration: 20 minutes

This delicious pasta salad has a ginger and garlic soy vinaigrette and is loaded with crunchy veggies.

Ingredients

• 2 limes juiced
• a third of a cup of soy sauce with low sodium
• 1/3 cup extra virgin olive oil
• brown sugar, 1/3 cup
• a 4-inch slice of ginger that has been frozen and grated or peeled and minced, totaling about 1/4 cup.
• three tablespoons of toasted sesame oil
• 3 jalapenos, minced, seeded, and stemmed
• Peel and chop three cloves of garlic, or use a garlic press to crush them.
• For the Salad:
• 1 pound of linguine, prepared according to the package directions, drained, shocked with cold water, and then cooled
• Napa cabbage, one little head, finely sliced
• 1 container of baby spinach
• thinly sliced half a head of purple cabbage
• One seedless English cucumber, quartered lengthwise, then thinly sliced
• 3 little red peppers, seeded and thinly sliced, or 1 red bell pepper with the stem removed
• either one yellow bell pepper with the stem removed or three small yellow peppers with the seeds removed and sliced thinly
• 3 baby orange peppers, seeded, and thinly sliced, or 1 orange bell pepper, stemmed.
• thinly chop one bunch of green onions after removing any hairy root ends.
• Two bunches of cilantro, washed, with the hard stalks removed and coarsely chopped
• two cups of coarsely chopped snow pea pods at an angle
• 2 cups of bean sprouts or pea shoots
• For Decoration:
• Two tablespoons of toasted sesame seeds

Instructions

1. Mix all of the dressing ingredients in a mason jar that is quart in size. Use a fork to reach into the jar and swirl the mixture to lift the brown sugar from the bottom of the jar. Shake the jar to dissolve the sugar and combine everything evenly, then cover it securely. Put away.
2. Combine all of the salad ingredients in a big mixing bowl, either using your hands or a pair of tongs. Pour the dressing over the salad, shake the jar of dressing vigorously to recombine, and toss to cover. Toasted sesame seeds should be sprinkled on top and served right away. Excess food may be kept in the refrigerator for up to three days in a container with a tight cover.

Nutrition

Calories:	227kcal
Carbohydrates:	32g
Protein:	6g
Fat:	8g
Saturated Fat:	1g
Sodium:	195mg
Potassium:	270mg
Fiber:	3g
Sugar:	8g
Vitamin A:	1115IU
Vitamin C:	81.9mg
Calcium:	45mg
Iron:	1.4mg

As a courtesy, nutritional data is approximated and given to you. Using your favorite nutrition calculator, you should determine the dietary content of the exact components that go into your dish.