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Asian Linguine Salad

 Asian Linguine Salad
With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. “The original recipe called for raw vegetables, but we think they taste so great stir fried this way,” explains Pat Hilmer of Oshkosh, Wisconsin.
8 ServingsPrep: 30 min. + chilling


  • 8 ounces uncooked linguine
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons sesame oil
  • 2 medium carrots, julienned
  • 1/2 medium sweet red pepper, julienned
  • 1-1/2 teaspoons olive oil, divided
  • 1/2 cup fresh snow peas
  • 1 garlic clove, minced
  • 1 small zucchini, julienned
  • 1/2 cup canned bean sprouts
  • 1 green onion, julienned


  • Cook linguine according to package directions; drain and place in a
  • large serving bowl. In a small bowl, whisk the soy sauce, water,
  • lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour
  • remaining mixture over hot linguine; toss to coat evenly.
  • In a large nonstick skillet or wok coated with cooking spray,
  • stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2
  • minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to
  • linguine.
  • Stir-fry the zucchini, bean sprouts and onion in remaining olive oil

2 of 2

Asian Linguine Salad (continued)

Directions (continued)

  • for 2 minutes; add to linguine mixture. Cover and refrigerate for at
  • least 2 hours. Just before serving, add dressing and toss to coat.
  • Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 141 calories, 2 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.