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Asian Pasta Salad with a garlic soy vinaigrette and loads of fresh vegetables from foodiewithfamily.com
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5 from 5 votes

Asian Pasta Salad

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
Course Salad
Cuisine Asian
Prep Time 20 minutes
Total Time 20 minutes
Servings 16
Calories 227kcal
Author Rebecca Lindamood

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 227kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 270mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1115IU | Vitamin C: 81.9mg | Calcium: 45mg | Iron: 1.4mg