Asian Vegetable and Pasta Salad

Asian ingredients, plum sauce, soy sauce, and sesame oil make this pasta salad recipe exceptional. For the best flavor, use toasted sesame oil, which is darker and more robust than light-color varieties. Serve the salad with chicken or beef.

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31 users rated this recipe an average rating of 3.5
Yields:
8 to 10 side-dish servings
Prep:
25 mins
Chill:
4 hrs
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Asian Vegetable and Pasta Salad

Ingredients
8
ounces packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie)
8
ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
1/3
cup bottled plum sauce
2
tablespoons water
1
tablespoons soy sauce
1/2
teaspoon toasted sesame oil
1/8
teaspoon crushed red pepper
1
medium red or green sweet pepper, cut into bite-size strips
1
11 ounce can mandarin orange sections, drained
1
cup fresh or frozen sugar snap peas, halved crosswise
1/3
cup sliced green onions
1/3
cup slivered almonds, toasted

Directions

  1. Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.
  2. For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.
  3. In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately. Makes 8 to 10 side-dish servings.

Nutrition Facts

(Asian Vegetable and Pasta Salad)
    Per serving:
  • 187 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 123 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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