Asian Noodle Salad
Asian Noodle Salad is an easy oriental pasta salad filled with fresh vegetables and tossed in a sesame soy dressing.
Servings: 8
Calories: 276kcal
Ingredients
For the Asian Pasta Salad
- 1 pound whole wheat spaghetti noodles
- 3 cups fresh broccoli florets chopped
- 1 cup yellow pepper slices
- ½ pint grape tomatoes halved
- 2 cups sugar snap peas
- 3 carrots sliced on the diagonal
- 1 tablespoon sesame seeds, optional
For the Sesame Dressing
- ¼ cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced garlic
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic together. Set aside.
- Cook pasta in salted water according to package directions and then drain.
- Toss pasta with sesame dressing and add in vegetables to toss.
- Top with sesame seeds if desired and serve immediately or refrigerate 4-8 hours for flavors to develop and pasta to cool.
Notes
- Use any shape pasta desired.
- To make this gluten-free, use gluten free pasta and gluten-free soy sauce (tamari)
- Use any vegetables you like.
- If you don't have rice wine vinegar, use fresh lemon juice.
- Keeps for 3-4 days in fridge.
Nutrition
Calories: 276kcal | Carbohydrates: 55g | Protein: 11g | Fat: 3g | Sodium: 301mg | Potassium: 480mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4585IU | Vitamin C: 84.8mg | Calcium: 75mg | Iron: 3.4mg