By Ridgely on June 29, 2006
Photo by CountryLady
Photo by CountryLady
"A nice Asian Pasta salad. It is always fun to bring a "different" kind of salad to a gathering. From Paula Deen."
Serving Size: 1 (1632 g)
Servings Per Recipe: 1
"This dish is off the charts! It's so easy to make and you can use whatever is in the pantry. I picked up a rotisserie chicken and diced it all up. As for the dressing, I prefer a stronger flavour and doubled the rice wine vinegar, soy sauce and hoisin and added 4 packets of Splenda to the mixture. I love the idea of adding a bit of sesame oil to the dressing and will do that next time. I forgot to pick up the sugar snap peas, and used broccoli florets, instead. Next time, I'm going to add some finely chopped Serrano or Cayenne peppers for a bit of a kick. I served this over a bed of torn Romaine and it was delish and paired it with a crisp Voignier. It made for a lovely meal. Thank you for posting this recipe!"
"This makes a refreshing change from the usual pasta salads! With the quantities quartered, I served the 2 of us a main course with just enough leftovers for my lunch. Aside from adding a couple of drops of Sesame oil, I made no changes to the dressing; it was delicious. I made some substitutions, based on availability - red & yellow peppers and frozen baby peas, which made the salad quite colourful. Thanx for posting!"
"I've made this twice now once with chicken and once with tofu, and both turned out wonderfully. I used it for for my lunches all week and am planning on taking it to potlucks this summer. Thank you for posting."
"This makes a ton and would be perfect for potlucks or what-not family occasions. I made according to the recipe and thought the ingredients were in good proportion. I did think it needed just a touch of salt and pepper to bring the flavors forward. Loved the crunch and the bright colors were nice, too. Thanks."
"Delicious recipe! I also added a dash or two of sesame seed oil to give an extra flavor. I also used green bell pepper cause this was what I had on hand. Will be making this again :) Thanks for sharing the recipe!"
"Delicious! I tweaked the recipe a bit to use what I had on hand. I left out the chicken. I substituted peanut oil for the vegetable oil, and used about half the amount called for. I didn't have any slivered almonds on hand, so I replaced them with peanuts. I halved the recipe (it's just for me). I added about half a teaspoon of toasted sesame oil to the dressing. The results were absolutely delicious. I threw the snap peas in with the boiling pasta for the last five minutes, saving me some effort. Thanks for posting! I can't wait to take some to school for lunch tomorrow!"
"This was a nice all in one bowl dinner. Very mild flavor which was good for the kids. I think next time I might experiment and add a little bit of sesame oil to give it a different flavor. I bought fresh sugar snap peas and I think I put way to many in there, my fault! Will definately make again."
"I saw Paula Deen make this salad on her tv show and just knew that I had to try it. I'm so glad that I did because this is a delicious and very pretty salad! I'd never used hoisin sauce or rice wine vinegar, so I wasn't sure what to expect. But it had such a nice, mild Asian flavor - nothing too strong or overpowering. My kids enjoyed it also. The only substitution I made was to use a little vidalia onion cut up instead of the green onions. It does make a large amount of salad which is so nice - we had dinner for 5, then at least a couple lunches from the leftovers."
"This salad was terrific! It was so nice and crunchy with water chestnuts and sugar snap peas, with the oriental dressing. Thank you for posting such a nice recipe. Diane"