Best Asian Vegetable Pasta Salad Recipes

ASIAN VEGETABLE PASTA SALAD

Steps:

• Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
• The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
• Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

ASIAN VEGETABLE PASTA SALAD

Steps:

• 1. Cook pasta according to package directions. Add the sugar snap peas during the last 2 minutes of cooking. Drain and rinse with cold water. Place cooled pasta/snap pea mixture in a large bowl, stir in the celery, red pepper, and scallions.
• 2. To make the dressing, I put all ingredients into a small jar and shake to combine. Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.
• 3. I sometimes serve this as a side with grilled meat, but also love to stuff lettuce leaves with this salad and enjoy it as a roll-up appetizer. Plus, any vegetables you like should work in this recipe. Try green beans, broccoli, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.

ASIAN WARM PASTA & VEGETABLE SALAD

Steps:

• 1. Cook the pasta and set aside. 2. In a large skillet or wok on high heat, heat the canola oil. Add the chopped garlic and ginger and stir fry just until fragrant; about 30 seconds. 3. Add the next 6 ingredients and stir fry for about 5 minutes. 4. Add the reserved cooked pasta and toss with the vegetables. Add more soy sauce if too dry. 5. Remove from the heat and transfer to a large serving bowl; serve warm or room temperature. 6. JUST BEFORE SERVING: Toss with Italian parsley, toasted sesame seeds, sesame oil and lemon zest. Add salt and pepper to taste.