By lauralie41 on September 13, 2005
Photo by Sharon123
Photo by Sharon123
"Vegetarian Recipes From Around The World website, courtesy of Karen C. Greenlee - firstname.lastname@example.org, is where this easy and quick pasta salad can be found. The recipe will also be included in the Zaar World Tour 2005 swap, Asian tour"
Serving Size: 1 (257 g)
Servings Per Recipe: 4
"dh loved this salad! being the end of summer, i was tired of making the same old thing: macaroni salad or italian pasta salad. this has a great asian flavor. i did read the reviews and so added/omitted some things: i added more noodles by half (so glad i did; but also increased the sauce by half as well, glad i did this, too), added 3/4 tsp red pepper flakes instead of the hot sauce (great flavor, but spicy, maybe use less), and added approx 1/2 tsp ground ginger. i didn't blanch or steam the veggies, as others suggested; but instead stir-fried the veggies (it's an asian salad...right?!) and loved that. finally, i think i might try crushed peanuts instead of sesame seeds next time. i think it would add a great flavor (where the sesame seeds did not add much)."
"Made this to go with recipe#9773#9773 and recipe#203925#203925 and I am so glad I did. I cut the recipe in half for DH and I and like Sydney Mike I micro-steamed the broccoli florets and carrots for just a couple of minutes. Wonderful salad and next time I think I will make this and add some shrimp into the salad for a complete meal. Thank you for posting. Made for Let's PARTY 2011 tag game."
"This fresh and great tasting salad will be enjoyed in my house many times. I made it to go with baked salmon and they went so well together. Make sure you let this sit in the fridge for a spell before eating so you get the full flavors from all the ingredients!"
"Yum...loved it! Added more veggies and doubled the dressing. great the first night, but even better as it aged."
"Wonderful Asian Pasta Salad! I made with fresh angel hair pasta but otherwise as written. Served with Recipe #30469."
"Served this as a side to Bek's Grilled Mahi Mahi in Soy Ginger Marinade and they made a wonderful twosome! Thank you very much for your healthy and fresh salad perfect for a hot summer evening."
"Great compliment to Asian Cabbage salad and spring rolls. No leftovers at my party as it was the first dish to run out."
"Great, versatile recipe. I'll be using this sauce again and again, and switching up the vegetable combinations! Perfect for taking to the park in the summer."
"Man, this is a good recipe!! It is easy and not too many ingredients and is vegetarian for my son who raved about it. I did slightly cook the broccoli and used low sodium soy sauce in it and a pinch of red pepper flakes and will add some chicken to it for my non-veggie daughter. The sauce is really nice. I will be making this again!!!"
"Once the pasta was made, this salad took no time at all to finish, & we really enjoyed the combo of flavors in it! Followed the ingredient list right on down, but I did, VERY SLIGHTLY steam the broccoli & carrots (I'd enjoy them raw, but my other half likes them at least cooked a little bit, so . . .)! Definitely a keeper recipe! [Made & reviewed in Went to the Market tag]"
"I didn't have any sesame seeds, and subbed 1/2 tsp crushed red pepper for the hot sauce, and this was hands-down the best pasta salad I've ever had. The extra zing in the dressubg even got many of the family members to eat broccoli! I may reduce the amount of veggies by a quarter next time, though, because the pasta lovers were put off by how little of it there was in comparison."
"This was so delicious, it's hard to believe how healthy it is! I love that the veggies are raw and how pretty it turned out. The only alteration I made was to use white sugar instead of brown because I was all out of brown sugar. Another household regular! Thanks!!! Made for veg*n swap."
"Just tried this recipe for the first time to make a pasta salad for a getaway with friends. I added ginger and crushed red chili flakes, omitted the tomatoes, and added red, green and yellow peppers as well as snow peas. We also used penne noodles instead. The sauce is amazing, it's so flavourful, I'm glad I made lots, because I ate part of it as I went! Thanks for sharing!"
"Followed the recipe as writen and added 1 tsp fresh ginger to the salad dressing and 1 roasted red pepper to the salad. The par-cooked carrots and brocoli should be listed on the recipe it makes a much better dish. I will use this recipe again. Thank you for sharing"
"I blanched the broccoli and added cauliflower too. I also added 1 tsp. fresh ginger to the mix for more of an oriental flavor. Went great with my Recipe #87948. I let sit for 8 hrs. after making before we ate, and the flavors mixed together well and tasted great. We will have again sometime, as we enjoyed it! Thanks Laura!"
"This was good and easy to make. I made it for lunch the other day. I do agree with the other reviewers that it is better once it sits for a few hours. I followed the recipe as written other then I didn't use green onions as we are not huge raw onion fans. Next time I will cook the carrots and broccoli a bit too."
"Very nice flavor combination. I think I liked this better than my guest did. I made as directed except used whole wheat spaghetti in place of the linguine because that is what I had. I served this with recipe #68955, which surprisingly went very well together. I may make a little more dressing next time. I made the dressing and let it sit for about 4 hours before serving. Thanks"
"This salad is delicious and very simple to prepare. I didn't have any cherry tomatoes, so I substituted a large seeded tomato and added about a 1/3 of a red pepper. Next time I make this I will add some blanched snow peas to keep with the Asian influence. Thanks Lauralie for a wonderful recipe."
"I made this for my daughter-in-law-to-be's bridal shower and it was a huge success! I took advice from the chef comments and parboiled the broccoli, carrots and also snow peas (trimmed ends and halved diagonally)... I omitted the cherry tomatoes and added red grapes (halved) and red pepper (chunked). Thanks recipezaar and all the fine chefs!"