Asian Summer Pasta Salad

READY IN: 24mins
Mme M
Recipe by Yia Yia

This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook.

Top Review by mamabear22

This was wonderful! I made it with shrimp and I used broccoli instead of zucchini. I also didn't have any spaghetti noodles on hand, so I used bow-tie pasta -- not traditionally Asian, but it still tasted great! Next time I will double the sauce because after a few hours in the refrigerator the pasta had soaked up all the sauce.

Ingredients Nutrition


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

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