Warm Asian Pasta Salad Recipes

ASIAN PASTA SALAD

Steps:

• Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
• Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
• Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

ASIAN PASTA SALAD

Steps:

• In large pot with boiling water, cook pasta.
• Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well.
• In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

ASIAN PASTA SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

WARM ASIAN PASTA SALAD

Steps:

• Heat grill to medium-high heat.
• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and carrots to the boiling water for the last 4 min.
• Meanwhile, mix barbecue sauce and dressing until blended. Grill steak 8 to 10 min. on each side or until medium doneness, brushing occasionally with 2 Tbsp. of the barbecue sauce mixture for the last 5 min.
• Drain pasta mixture; place in large bowl. Cut steak across the grain into thin slices. Add to pasta mixture along with the water chestnuts, peas and remaining barbecue sauce mixture; mix lightly. Top with nuts.

ASIAN SUMMER PASTA SALAD

Steps:

• When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
• Mix cooked and cooled spaghetti and vegetables in a large bowl.
• Set aside.
• In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
• Whisk to combine.
• Add dressing to pasta and vegetables.
• Stir well to combine.
• Chill in the refrigerator for at least an hour to combine flavors.
• Garnish with chopped peanuts or cashews and cilantro.

ASIAN LINGUINE SALAD

Steps:

• Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly., In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine. , Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.