Easy Asian Pasta Salad Recipe

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Nutrition

Amount Per Serving (4 total)

Calories
340 cal
17%

Fat
4.5 g
7%

Carbs
63.9 g
21%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

yoyo1198

Feb. 18, 2013

"You had me at 'pasta' and 'sugar snap peas'. Didn't change a thing and it makes a stand-alone meal for me. Of course, it's easy to add chicken thigh meat or shrimp which I will probably do next time..." See more. Thank you."

lutzflcat

Feb. 24, 2013

"I really wasn't sure what "sweet" chili sauce was, so I added some Heinz chili sauce and then some Asian chili sauce (hot). I've made a lot of Asian pasta salads, and although we enjoyed this, I thin..." See morek it's really lacking freshly-minced ginger. If I make this again, I definitely will add that to the recipe."

Molly

May. 14, 2013

"Wonderful recipe! I made this as written using the red bell pepper and the sugar snap peas. I did blanch the sugar snap peas for about 1 minute in boiling water to bring out the green color of the p..." See moreeas. I used a box of cut spaghetti rather than regular spaghetti. We wanted a different salad for packed lunches and this fit the bill, nicely. The salad held up nicely for 4 days. My son warmed his up rather than eating it cold and he liked it better that way. This could easily be a main dish by adding cooked chicken or pork to the other ingredients. Great dish with lots of flavor."

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