Ingredients for Asian Summer Pasta Salad
- 1 pound spaghetti
- 1 cup shredded carrots
- Zucchini
- 1 cup bell peppers
- Green Onion
- Cooked Chicken
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Ground Red Pepper
- 1 tablespoon fresh ginger
- 1 clove minced garlic
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped cashews
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How to Make Asian Summer Pasta Salad
- Cook 1 pound spaghetti according to package directions, breaking it into thirds before adding to boiling water for even cooking.
- Drain the spaghetti and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cooks, prepare the vegetables. Chop 1 cup of bell peppers (any color), 1/2 cup red onion, and 1 cup of shredded carrots.
- In a large bowl, combine the cooled spaghetti, bell peppers, red onion, and carrots.
- In a small bowl, whisk together 1/4 cup vegetable oil, 1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon black pepper, 1 tablespoon grated fresh ginger, and 1 clove minced garlic.
- Pour the dressing over the pasta and vegetables.
- Gently toss to coat everything evenly.
- Refrigerate for at least 1 hour to allow the flavors to meld. This step is crucial for the best taste!
- Garnish with 1/4 cup chopped peanuts or cashews and 1/4 cup chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
13g
Fat
13g
Carbs
5g
