Description
Discover how to make the best Asian pasta salad with this step-by-step recipe. Achieve best flavor with this easy to make dish that’s perfect for any occasion.
Ingredients
- 12 oz angel hair or linguine pasta
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 medium carrots, julienned or shredded
- 4 green onions, thinly sliced
- 1.5 cups cooked chicken or baked tofu, diced or shredded
- 1/2 cup low-sodium soy sauce (or tamari for GF)
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons creamy peanut butter (optional, for creaminess)
- 1–2 teaspoons Sriracha or chili garlic sauce (to taste)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Cook Pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water immediately to stop cooking.
- Prepare Veggies & Protein: While pasta cooks, julienne bell peppers and carrots, slice green onions, and prepare chicken or tofu.
- Make Dressing: In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, ginger, garlic, peanut butter (if using), and Sriracha until smooth and emulsified.
- Combine: In a large mixing bowl, combine cooled pasta, prepared vegetables, and protein. Pour dressing over and toss gently until all ingredients are evenly coated.
- Chill & Serve: Refrigerate for at least 30 minutes (or preferably longer) to allow flavors to meld. Garnish with fresh cilantro and toasted sesame seeds just before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins