Best Chinese Macaroni Salad Recipes

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ASIAN NOODLE SALAD



Asian Noodle Salad image

This Asian Noodle Salad is a wholesome, flavorful cold noodle salad that is filled with fresh vegetables and a light, refreshing Sesame Ginger Dressing.

Provided by Kristen Chidsey

Categories     Salad

Time 2h25m

Number Of Ingredients 13

8 ounces spaghetti noodles
3 cups broccoli slaw
1 cup thinly sliced red or yellow bell pepper
1/2 cup sliced green onions
1/2 cup chopped cilantro (optional)
1 tablespoon sesame seeds (optional)
1/4 cup reduced sodium soy sauce
2 tablespoons honey (or agave, brown sugar, or maple syrup)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger root
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

  • To prepare the dressing, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes together in a large mixing bowl. Set aside
  • Bring a large pot of water to a rapid boil. Add a large pinch of salt and pasta to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
  • Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
  • Add the broccoli slaw, peppers, green onions, and cilantro, if using, to the noodles and toss to combine.
  • Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
  • Before serving, add sesame seeds.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 6 g, Fat 3 g, Sodium 304 mg, Fiber 2 g, Sugar 6 g, SaturatedFat 0.4 g, UnsaturatedFat 2 g, ServingSize 1 serving

ASIAN PASTA SALAD



Asian Pasta Salad image

This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!

Provided by Valerie Brunmeier

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 13

1/4 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce
2 tablespoons toasted sesame seeds
12 ounces bow tie pasta ((about 4 cups))
2 cups chopped cooked chicken breast meat (to save time use a store bought rotisserie chicken)
1 cup shredded carrot
3/4 cup roughly chopped cilantro
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanut pieces

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.

Nutrition Facts : Calories 326 kcal, Carbohydrate 37 g, Protein 17 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 84 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

EASY ASIAN PASTA SALAD



Easy Asian Pasta Salad image

Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.

Provided by MrsHollowell

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti
1 teaspoon olive oil
6 tablespoons soy sauce
¼ cup white sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
2 green onions, chopped
1 red bell pepper, chopped
1 cup sugar snap peas

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.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g

CHINESE PASTA SALAD



Chinese Pasta Salad image

A simple cabbage salad with crunchy ramen noodles.

Provided by Nancy C

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 medium head cabbage, shredded
4 green onions, sliced
½ cup slivered almonds
1 (3 ounce) package ramen noodles with seasoning packet
½ cup chopped fresh cilantro
¼ cup vegetable oil
½ cup rice wine vinegar

Steps:

  • In large bowl, combine cabbage, green onion and almonds. Crush ramen noodles and add to bowl with cilantro. Toss.
  • In small bowl, combine oil, vinegar and contents of ramen noodle seasoning packet. Toss dressing with cabbage mixture. Serve.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 15.8 g, Fat 13.1 g, Fiber 4.4 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 227.8 mg, Sugar 4.8 g

SHANGHAI NOODLE SALAD



Shanghai Noodle Salad image

Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.

Provided by Tina Kauffman

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h40m

Yield 8

Number Of Ingredients 13

1 pound fresh thick Chinese wheat noodles
¼ cup ketchup
3 ½ tablespoons sesame oil
3 ½ tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
1 ½ teaspoons lime juice
¼ cup chopped green onion
2 carrots, peeled and shredded
1 small zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  • In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 41.9 g, Fat 7.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 1314.8 mg, Sugar 6.9 g

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