Gingered Spaghetti Salad Recipe
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Gingered Spaghetti Salad Recipe

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With a wonderful blend of bright flavors and colors, this cold pasta salad is ideal for warm summer days. Cindy Heinbaugh - Aurora, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (16 ounces) whole wheat spaghetti
  • 1 cup frozen shelled edamame
  • 1 teaspoon minced fresh gingerroot
  • 1 cup reduced-fat sesame ginger salad dressing
  • 3 cups cubed cooked chicken breast
  • 1 English cucumber, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 small red onion, finely chopped
  • 3 green onions, sliced

Nutritional Facts

1-3/4 cups: 353 calories, 5g fat (1g saturated fat), 40mg cholesterol, 432mg sodium, 53g carbohydrate (6g sugars, 8g fiber), 26g protein .


  1. Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing.
  2. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions. Yield: 8 servings.
Make this meatless by omitting the chicken and tossing in more edamame, a legume that is higher in protein than most.
Originally published as Gingered Spaghetti Salad in Healthy Cooking June/July 2010, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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browns19fan 220725
Reviewed Feb. 17, 2015

"This salad gets rave reviews at potlucks and picnics. I omit the chicken so that our vegetarian friends can enjoy it, too."

chein921 183859
Reviewed Jun. 21, 2010


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