Forktionary

Asian Vegetable Pasta Salad Recipe

This vibrant Asian Vegetable Pasta Salad is quick, easy, and incredibly adaptable! Use whatever veggies you have on hand – cooked or raw – making it perfect for a healthy weeknight meal or a refreshing summer side dish. Our delicious Asian-inspired dressing transforms even the most unloved vegetables into a flavor explosion. Get ready for a burst of fresh, savory goodness!

Prep Time 20 mins
Cook Time 35 mins
Calories 161.8 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Asian Vegetable Pasta Salad 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Vegetable Pasta Salad

  • 1 tbsp sesame oil
  • 0 units toasted sesame oil
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 1 tbsp water
  • 1 tbsp maple syrup
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1/2 tsp sea salt
  • 1 cup cherry tomatoes
  • 0 units alfalfa sprout
  • 2 green onions
  • 8 oz brown rice pasta
  • 0 units hijiki seaweed
  • 1/4 cup cashews (optional)
  • 1 tbsp olive oil
  • 1/4 cup dried wakame seaweed (optional)
  • 2 tablespoons soy sauce

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How to Make Asian Vegetable Pasta Salad

  1. Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a small saucepan over medium heat. Add 2 cloves minced garlic and 1/2 teaspoon red pepper flakes.
  2. Stir constantly; do not let the oil get too hot. Cook until garlic is fragrant (about 30 seconds).
  3. Stir in 2 tablespoons rice vinegar, 2 tablespoons tamari (or soy sauce), 1 tablespoon water, and 1 tablespoon maple syrup.
  4. Reduce heat to medium-low. Simmer and stir occasionally while preparing the vegetables.
  5. In a medium bowl, toss 1 cup broccoli florets and 1 cup sliced mushrooms with 1/2 teaspoon sea salt and 1 tablespoon tamari (optional). Cover tightly and let sit for 5-10 minutes to wilt.
  6. While vegetables marinate, chop 1 cup cherry tomatoes and 2 green onions. Chop 1/4 cup cashews (optional).
  7. Cook 8 ounces pasta according to package directions. Drain and set aside to cool.
  8. In a large bowl, combine the marinated broccoli and mushrooms, tomatoes, green onions, and cooked pasta.
  9. Pour the prepared sauce over the vegetables and pasta. Toss gently to combine.
  10. Add 1/4 cup dried wakame seaweed (optional) and toss again.
  11. Garnish with chopped roasted cashews (optional).

Nutrition Information (Approximate per serving)

Sodium

98 g

Sugar

24g

Fat

7g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes Asian Japanese Healthy Vegetarian Vegan Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Main Dish Pasta Vegetables Asian Easy Vegan Vegetarian Dietary Pasta Rice And Grains Number Of Servings 3 Steps Or Less