asian pasta salad

asian pasta salad

Asian pasta salad has an intense flavor that can be served as a side dish or stand alone main course. You make it ahead and serve it at room temperature, so easy and delicious. Adapted from a Pasta and Company recipe for Chinese Vermicelli.

asian pasta salad

Serves: 4
Cooking Time: 1/2 hour


  • 1 (8 ounce) package spaghetti
  • ¼ cup sesame oil
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon hot chili oil
  • 2 tablespoons balsamic vinegar
  • 1 cup green onions, chopped on the bias
  • 1 red bell pepper, chopped
  • 1 cup sugar snap peas
  • 1 cup shelled edamame soybeans (optional)
  • garnish: chopped peanuts and toasted sesame seeds



Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl.


Whisk sesame oil, soy sauce, sugar, sugar, hot chili oil and balsamic vinegar together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas.


Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.


If you want to serve as a meal, add shredded chicken or shrimp.

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  • Reply
    Mara Barckert
    May 9, 2018 at 12:51 am

    Yum! Sunny weather earlier today inspired me to make this for dinner tonight. Had some rice noodles so substituted those for pasta and added some carrots. Delicious and Griffin ate heaps!

  • Reply
    Patti Kelly
    May 9, 2018 at 3:46 am

    Dear Carol, I have been loving Northwest Cooking Afloat! XOPatti

    • Reply
      Carol Buchan
      May 10, 2018 at 3:59 am

      Glad you are enjoying my blog. Don’t forget to send me a comment if you try one of the recipes. Its always good to know if the directions are easy to follow.

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