Description
A refreshing blend of pasta, fresh vegetables, and a tangy ginger dressing, perfect for warm days and gatherings.
Ingredients
Scale
- 8 oz pasta (spaghetti or rice noodles)
- 1 cup bell peppers (sliced)
- 1 cup shredded carrots
- 1 cup snap peas
- ½ cup green onions (sliced)
- 1 cup cooked chicken or tofu (optional)
- ¼ cup sesame oil
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or agave syrup
- 1 tsp grated ginger
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- While the pasta is cooking, slice the bell peppers, shred the carrots, and trim the snap peas.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and grated ginger.
- In a large mixing bowl, combine the cooled pasta, sliced vegetables, and optional chicken or tofu.
- Drizzle the dressing over the salad and toss gently.
- Garnish with sliced green onions before serving.
Notes
For extra crunch, consider adding toasted sesame seeds or chopped peanuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, cold salad, Asian cuisine, vegetarian, summer recipe