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+ servings
Asian Pasta Salad with a garlic soy vinaigrette and loads of fresh vegetables from foodiewithfamily.com

Asian Pasta Salad

Rebecca Lindamood
Prep Time 20 mins
Total Time 20 mins
This delightful pasta salad is seriously heavy on the crunchy vegetables with a garlic and ginger soy vinaigrette. Adapted from and with thanks to The Pioneer Woman, Ree Drummond


For the Dressing:

  • 2 limes juiced
  • 1/3 cup low sodium soy sauce
  • 1/3 cup extra virgin olive oil
  • 1/3 cup brown sugar
  • 1/4 cup of ginger about a 4-inch section, frozen and grated or peeled and minced
  • 3 tablespoons toasted sesame oil
  • 3 jalapenos stemmed, seeded, and minced
  • 3 cloves garlic peeled and minced or pressed through a garlic press

For the Salad:

  • 1 pound linguine cooked according to package directions, drained, and shocked with cold water, then chilled
  • 1 small head Napa cabbage thinly sliced
  • 1 container baby spinach
  • 1/2 a head of purple cabbage thinly sliced
  • 1 English cucumber seedless, quartered lengthwise, then thinly sliced
  • 1 red bell pepper stemmed or 3 baby red peppers, seeded, and thinly sliced
  • 1 yellow bell pepper stemmed or 3 baby yellow peppers, seeded, and thinly sliced
  • 1 orange bell pepper stemmed or 3 baby orange peppers, seeded, and thinly sliced
  • 1 bunch green onions trimmed of hairy root ends, thinly sliced
  • 2 bunches cilantro washed, tough stems removed, roughly chopped
  • 2 cups snow pea pods roughly chopped on a diagonal
  • 2 cups pea shoots or bean sprouts

For Garnish:

  • 2 tablespoons toasted sesame seeds


  • In a quart sized mason jar, combine all of the dressing ingredients.Reach a fork into the jar and give it a swirl to get the brown sugar lifted from the bottom of the jar. Lid the jar tightly and shake to dissolve the sugar and combine evenly. Set aside.
  • In a very large mixing bowl, toss together all of the salad ingredients with your hands or a pair of tongs. Shake the jar of dressing vigorously to recombine, pour over the salad, and toss to coat. Sprinkle with toasted sesame seeds and serve immediately. Leftovers can be stored in a tightly lidded container for up to three days in the refrigerator.


Calories: 227kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 195mgPotassium: 270mgFiber: 3gSugar: 8gVitamin A: 1115IUVitamin C: 81.9mgCalcium: 45mgIron: 1.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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