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Asian Pasta Salad

A refreshing pasta salad with crisp vegetables, edamame, and a sesame-soy dressing — perfect for potlucks, picnics, or light meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Asian-Inspired, Fusion
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini pasta or any short pasta
  • 1 cup edamame shelled and cooked
  • 1 red bell pepper thinly sliced
  • 1 cup cucumber sliced into half moons
  • 1 cup shredded carrot
  • 0.5 cup red onion diced
  • 0.5 cup scallions sliced
  • 2 tbsp sesame seeds toasted
Dressing
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh ginger grated
  • 1 garlic clove minced
  • 0.5 tsp sriracha optional, for heat

Equipment

  • Large salad bowl
  • Mixing whisk
  • Pot for boiling pasta
  • Colander

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine pasta, edamame, bell pepper, cucumber, carrot, red onion, and scallions.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha.
  4. Pour dressing over the salad and toss to combine.
  5. Sprinkle with sesame seeds and chill for 30 minutes before serving.

Notes

This salad can be made a day ahead; the flavors intensify overnight. Add protein like chicken or shrimp for a fuller meal.