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Asian Pasta Salad – Spicy Southern Kitchen


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Asian Pasta Salad is coated in a wonderful sesame/soy dressing with a little peanut butter. Full of carrots, red  bell pepper, sugar snap peas, cilantro and peanuts.

So much flavor in this light and refreshing pasta salad. Makes a great side for grilled chicken or burgers. Works as a light lunch or to bring to a potluck and I love it during the summer months.

This cold pasta salad has lots of added crunch, plus a fablulous salty dressing with a little brown sugar for some sweetness.

Overhead of Asian Pasta Salad in a white bowl.

Asian Pasta Salad Recipe Tips:

I don’t recommend making this pasta salad too far in advance, but the dressing can be mixed together a few days in advance and the veggies can be prepped ahead of time. I do like to refrigerate it for an hour or two before serving it.

Add some diced chicken or shrimp to make this a one dish meal.

Use any pasta shape you like. Rotini, shells, bowtie, penne, and cavatappi all work well.

Leftovers will keep in the refrigerator for about 3 days.

Is this pasta salad spicy?

Crushed red pepper flakes are added for a little heat. Only add 1/4 teaspoon if you want barely noticeable heat. Add 1/2 teaspoon plus a few squirts of Sriracha sauce if you want it spicy.

Asian Pasta Salad in a white bowl.

Try These other Amazing Pasta Salad Recipes:

Asian Pasta Salad in a bowl.

Asian Pasta Salad

Course: Salad, Side Dish

Cuisine: American

Keyword: pasta

Prep Time: 10 minutes

Cook Time: 8 minutes

Servings: 6

Calories: 296kcal

Asian Pasta Salad is coated in a wonderful sesame/soy dressing with a little peanut butter. Full of carrots, red  bell pepper, sugar snap peas, cilantro and peanuts.

Print Recipe

Dressing

  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon peanut butter
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 8 ounces uncooked pasta
  • 1/2 cup shredded carrots
  • 1 cup sliced snow peas or sugar snap peas
  • 1/2 cup thinly sliced red bell pepper
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped peanuts, optional
  • 1 teaspoon toasted sesame seeds
  • Bring a large pot of water to a boil. Add salt to the water and cook the pasta to al dente. Drain.

  • While the water is coming to a boil, make the dressing. Whisk together all ingredients in a large bowl.

  • As soon as you drain the pasta, add it to the bowl with the sauce. Toss to coat.

  • Add carrots, red bell pepper, and green onion.

  • Sprinkle with cilantro, peanuts, and sesame seeds.

You can use pretty much any pasta shape. Cavatappi, rotini, shells, and penne all work well.

Calories: 296kcal


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