Prep 20 mins
Cook 0 mins
With a wonderful combination of colors and flavors, this pasta salad goes great with barbecued chicken or pork. I found this recipe in a magazine, I think TOH, but not sure. Not yet tried by me but here for safe keeping because it sounds good and a little different. Time does not include chilling time.
- 2 cups macaroni, uncooked
- 2 large carrots, cut into 1-inch strips
- 1 cup snow peas, halved (could sub regular peas)
- 2 green onions, sliced
- 1⁄2 cup sweet red pepper, thinly sliced
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon pepper
- Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the carrots, peas, onions and red pepper.
- In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.
I spotted this during recipe gathering for ZWT and it appealed to me. I made it for Sunday brunch to serve with a quiche and fresh fruit salad. I thought it had a colorful presentation which is always a plus for me. I used preshredded carrots and sprinkled the top with black sesame seeds. The dressing was made as directed and made enough to leave the macaroni well coated. Thank you for sharing the recipe!
This was an excellent Asian style pasta salad! If you like a saucier macaroni salad, I would double the dressing. Instead of using the ground ginger, I used 1/2 to 1 cup of small diced fresh ginger which made the salad! Next time I'll also use a garlic clove, finely minced.
What a wonderfully different Pasta Salad! I used fresh ginger, and used low fat mayo and no fat sour cream. Increased the red wine vinegar a bit too. I used the snow peas, but think it would be just as good with some small broccoli flowerets or regular english peas. Thanks for sharing!