Asian Pasta Salad
Asian Pasta Salad is coated in a wonderful sesame/soy dressing with a little peanut butter. Full of carrots, red bell pepper, sugar snap peas, cilantro and peanuts.
Servings: 6
Ingredients
Dressing
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon peanut butter
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 8 ounces uncooked pasta
- 1/2 cup shredded carrots
- 1 cup sliced snow peas or sugar snap peas
- 1/2 cup thinly sliced red bell pepper
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped peanuts, optional
- 1 teaspoon toasted sesame seeds
Instructions
- Bring a large pot of water to a boil. Add salt to the water and cook the pasta to al dente. Drain.
- While the water is coming to a boil, make the dressing. Whisk together all ingredients in a large bowl.
- As soon as you drain the pasta, add it to the bowl with the sauce. Toss to coat.
- Add carrots, red bell pepper, and green onion.
- Sprinkle with cilantro, peanuts, and sesame seeds.
Notes
You can use pretty much any pasta shape. Cavatappi, rotini, shells, and penne all work well.
Nutrition
Calories: 296kcal