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Asian Pasta Salad
5 from 12 votes

Asian Pasta Salad

Asian Pasta Salad features linguine tossed with julienned carrots, red bell peppers, celery, and green onions, coated in a tangy dressing made from soy sauce, vegetable oil, brown sugar, rice vinegar, chili sauce, sesame oil, and ginger. Chilled and marinated, this salad offers a mix of crisp vegetables and flavorful, slightly sweet and savory sauce, ideal for make-ahead lunches or potlucks.

Prep Time
2 hrs
Servings: 6
Course: Side Dish, Main Course, Salad, Lunch, Dinner, Others
Cuisine: Asian, American, International

Ingredients

  • 8 ounces linguine pasta
  • 2 green onions sliced
  • 1 cup carrot matchstick cut
  • 1 red bell pepper diced
  • 1/4 cup celery chopped
DRESSING
  • 1/2 cup soy sauce low-sodium
  • 1/4 cup vegetable oil
  • 1/4 cup light brown sugar
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried ginger or 1 teaspoon chopped fresh ginger

Instructions

    Cup of Yum
  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.)

Notes

  • This recipe doubles and triples easily if feeding a large crowd.