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Asian Pasta Salad

Asian noodle salad with spaghetti or linguine tossed in a sesame-ginger dressing, then chilled for a crisp, refreshing bite. Includes edamame, red cabbage, and shredded carrots for a colorful Oriental salad with toasted sesame crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Asian Fusion
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb spaghetti or linguine
  • 2 cup edamame, shelled
  • 2 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 red bell pepper, thinly sliced
  • 0.25 cup green onions, sliced
Sesame-ginger dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 clove garlic, minced
  • 2 tbsp sesame seeds
  • 0.5 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook the spaghetti or linguine according to package directions until tender, then drain. Rinse under cold water to stop cooking and keep it from clumping (visual cue: pasta looks cool and slippery).
  2. Drain the pasta again well after rinsing. Keep it at room temperature briefly while you make the dressing (visual cue: pasta holds together without excess water).
Make the sesame-ginger dressing
  1. Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and pepper until smooth. The dressing should look glossy and evenly tinted (visual cue: no honey streaks remain).
  2. Taste and adjust seasoning with a pinch more salt and pepper if needed. The flavor should balance salty, tangy, and lightly sweet (visual cue: honey taste is noticeable but not overpowering).
Toss and chill
  1. Combine the cooled pasta, edamame, shredded red cabbage, shredded carrots, and thinly sliced red bell pepper in a large bowl. Toss until the vegetables are evenly distributed (visual cue: colors are visible throughout the pasta).
  2. Pour the dressing over the salad and toss thoroughly to coat all ingredients. The pasta should look lightly glazed (visual cue: sheen on noodles and vegetables).
  3. Refrigerate for at least 1 hour. This sets the flavor and keeps the salad crisp (visual cue: salad looks slightly more cohesive after chilling).
Serve
  1. Before serving, top with sliced green onions and sesame seeds. Keep them on top so they stay bright and crunchy (visual cue: sesame seeds are clearly visible).

Notes

Pro tip: Rinse the pasta well and drain thoroughly before dressing so the salad stays crisp instead of watery. Store covered in the refrigerator up to 3 days; it may soften slightly by day 3. Freezing isn’t recommended for best texture. For a gluten-free option, use gluten-free spaghetti or linguine and confirm the soy sauce is gluten-free (or use tamari).