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    You are in: Home / Recipes / Asian Summer Pasta Salad Recipe
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    Asian Summer Pasta Salad

    Asian Summer Pasta Salad. Photo by Mme M

    1/1 Photo of Asian Summer Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    15 mins

    9 mins

    Yia Yia's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on March 28, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2010

      55

      This is so good. I made this a few times already. I usually make it with buckwheat noodles instead of pasta noodles without meat. Today I made it with shredded leftover turkey meat from Thanksgiving. So good. I'll make with fried tofu next time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      I made this recipe for a Memorial Day BBQ. I did not add any chicken or shrimp. I mixed up all the salad ingredients the day prior and pre-made the dressing. I poured the dressing over the noodles/veggies about 3 hours before the party along with adding the cilantro and cashews. By the time we ate the salad it was on the dry side. The spaghetti absorbed much of the dressing. It didn't have much flavor. I would try it again , perhaps, and put 1/2 of the dressing in and let it sit for a while, then add remaining dressing just prior to serving. Very fresh tasting salad, but bland. Dressing needs a little something.. will have to work on it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Asian Summer Pasta Salad

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.1
     
    Calories from Fat 175
    65%
    Total Fat 19.4 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 8.7 mg
    2%
    Sodium 524.2 mg
    21%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.4 g
    13%
    Protein 6.7 g
    13%

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