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Asian Pasta Salad

Asian noodle salad with sesame-ginger dressing, loaded with edamame, red cabbage, and shredded carrots. Spaghetti is rinsed cold for a springy texture, then tossed with a glossy soy-vinegar dressing and chilled for crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Asian Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb spaghetti or linguine broken into thirds
  • 2 cup edamame shelled
  • 2 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 red bell pepper thinly sliced
Sesame-Ginger Dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger grated
  • 2 clove garlic minced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Toppings
  • 0.25 cup green onions sliced
  • 2 tbsp sesame seeds

Method
 

Cook and cool the pasta
  1. Cook the spaghetti or linguine according to package directions until al dente. Drain and rinse with cold water to stop cooking and keep the strands springy.
Make the sesame-ginger dressing
  1. Whisk together soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, salt, and pepper until smooth and glossy. Taste and adjust with more salt and pepper if needed, then set aside.
Build the salad
  1. Combine the pasta, shelled edamame, shredded red cabbage, shredded carrots, and thinly sliced red bell pepper in a large bowl. Toss gently just to distribute the vegetables.
Dress and chill
  1. Pour the dressing over the salad and toss to coat every strand and vegetable. Scrape the bottom of the bowl so all components get coated.
  2. Refrigerate the salad for at least 1 hour to let flavors meld and the crunchy vegetables chill. Cover tightly to prevent drying out.
Serve
  1. Top the chilled salad with sliced green onions and sesame seeds right before serving. Finish with a quick toss so the sesame seeds cling to the dressing.

Notes

For best texture, rinse the pasta thoroughly with cold water and drain well so the dressing doesn’t get diluted. Store covered in the refrigerator up to 3 days; it can be refreshed with a tablespoon of sesame oil or rice vinegar before serving. Freezing is not recommended because cabbage and bell pepper soften. For a gluten-free option, use gluten-free spaghetti or linguine and ensure the soy sauce is gluten-free (or swap for tamari).