Zesty Asian Fusion Pasta Salad
This Zesty Asian Fusion Pasta Salad is a vibrant and refreshing dish perfect for warm summer days. Bursting with colorful vegetables like julienned carrots, zucchini, and bell peppers, this salad is not only visually appealing but also loaded with fresh flavors. The light and tangy dressing, made from a blend of vegetable oil, rice vinegar, soy sauce, and fresh ginger, ties everything together beautifully. For those looking to add some protein, cooked chicken, shrimp, or bacon can easily be included for a more substantial meal. This delightful dish, submitted by Jackie for our church cookbook, makes for an easy, nutritious lunch or a light supper that can be prepped in advance and served chilled.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Spaghetti
8 ounces (cooked)
Carrot
3/4 cup (julienned)
Zucchini
3/4 cup (julienned)
Bell pepper
3/4 cup (julienned (red, green, yellow or orange))
Green onion
1/3 cup (chopped, including tops)
Bacon or turkey
1/2 cup (cooked and chopped)
Vegetable oil
1/2 cup (none)
Rice vinegar
3 tablespoons (none)
Soy sauce
3 tablespoons (none)
Sugar
2 teaspoons (none)
Ground red pepper
1/4 teaspoon (or flakes)
Gingerroot
1 teaspoon (finely chopped)
Garlic clove
1 (minced)
Peanuts or cashews
to taste (coarsely chopped for garnish)
Fresh cilantro
to taste (for garnish)
Instructions
1
Begin by cooking the spaghetti. Break the spaghetti into thirds or fourths before adding to the boiling water to prevent long strands that can be difficult to mix. Cook according to package instructions until al dente, then drain and cool under cold running water.
2
In a large mixing bowl, combine the cooled spaghetti with the julienned carrots, zucchini, bell peppers, and chopped green onions. Mix gently until the ingredients are evenly distributed.
3
In a separate small bowl, prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sugar, ground red pepper or flakes, finely chopped gingerroot, and minced garlic until well combined.
4
Pour the dressing over the pasta and vegetable mixture. Toss everything together thoroughly to ensure all the ingredients are coated evenly.
5
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least one hour, which will help the flavors meld beautifully.
6
Before serving, garnish the salad with coarsely chopped peanuts or cashews, and sprinkle with fresh cilantro for a burst of color and flavor. Serve chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Asian Fusion Pasta Salad?
It is a vibrant and refreshing pasta dish made with spaghetti, colorful julienned vegetables, and a tangy ginger-soy dressing, often served chilled.
What kind of pasta is used in this recipe?
The recipe calls for 8 ounces of spaghetti.
How should the spaghetti be prepared?
Break the spaghetti into thirds or fourths before cooking to prevent long strands, cook until al dente, and then cool under cold running water.
What vegetables are included in the salad?
The salad includes julienned carrots, zucchini, bell peppers, and chopped green onions.
How should the carrots and zucchini be cut?
Both the carrots and zucchini should be julienned, using 3/4 cup of each.
What colors of bell peppers can I use?
You can use a mix of red, green, yellow, or orange bell peppers, julienned to a total of 3/4 cup.
What ingredients are in the dressing?
The dressing consists of vegetable oil, rice vinegar, soy sauce, sugar, ground red pepper or flakes, finely chopped gingerroot, and minced garlic.
What type of vinegar is recommended?
The recipe specifies 3 tablespoons of rice vinegar.
Is the dressing spicy?
The dressing has a slight kick from 1/4 teaspoon of ground red pepper or red pepper flakes.
How much ginger is needed?
You will need 1 teaspoon of finely chopped gingerroot.
Can I add meat to this pasta salad?
Yes, you can add 1/2 cup of cooked and chopped bacon or turkey, or other proteins like cooked chicken or shrimp.
How long should the salad chill before serving?
The salad should be covered and refrigerated for at least one hour to allow the flavors to meld.
What are the suggested garnishes?
Garnish the salad with coarsely chopped peanuts or cashews and fresh cilantro.
How many ingredients are in this recipe?
There are 15 ingredients in total, including the garnishes.
Is this recipe suitable for a summer cookout?
Yes, it is tagged as a summer dish and side dish perfect for cookouts.
Can this be a vegetarian dish?
Yes, if you omit the bacon or turkey, the salad is vegetarian-friendly.
How much soy sauce is used in the dressing?
The recipe uses 3 tablespoons of soy sauce.
What is the preparation for the garlic?
One garlic clove should be minced and whisked into the dressing.
Who submitted this recipe?
The recipe was submitted by Jackie for a church cookbook.
Should the green onions include the tops?
Yes, 1/3 cup of chopped green onions should include the tops.
How much sugar is in the dressing?
The dressing contains 2 teaspoons of sugar.
What oil is used for the dressing?
The recipe calls for 1/2 cup of vegetable oil.
Is the salad served hot or cold?
It is served chilled after being refrigerated.
Can I use cashews instead of peanuts?
Yes, either coarsely chopped peanuts or cashews can be used to taste for the garnish.
What is the primary flavor profile?
The flavor is described as light, tangy, and zesty with Asian fusion influences.
How should the dressing be added?
Whisk the dressing separately, then pour it over the pasta and vegetable mixture and toss thoroughly.
Is this a main course or a side dish?
It can be served as a light lunch, a side dish, or a more substantial meal if protein is added.
Does the recipe include fresh herbs?
Yes, it uses fresh cilantro as a garnish for a burst of flavor and color.
Is the pasta rinsed after cooking?
Yes, it should be drained and cooled under cold running water after cooking.
Can this recipe be prepped in advance?
Yes, prepping it in advance allows the flavors to meld better while it chills in the refrigerator.