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Gingered Spaghetti Salad

 Gingered Spaghetti Salad
With a wonderful blend of bright flavors and colors, this cold pasta salad is ideal for warm summer days. Cindy Heinbaugh - Aurora, Colorado
8 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) spaghetti
  • 1 cup frozen shelled edamame
  • 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, chopped
  • 1 teaspoon minced fresh gingerroot
  • 1 cup reduced-fat sesame ginger salad dressing
  • 3 green onions, chopped


  • In a Dutch oven, cook spaghetti according to package directions,
  • adding the edamame during the last 5 minutes of cooking. Drain and
  • rinse in cold water.
  • Place in a large bowl. Stir in the chicken, cucumber, peppers, red
  • onion and ginger. Drizzle with dressing; toss to coat. Sprinkle with
  • green onions. Yield: 8 servings.
Nutritional Facts: 1-3/4 cups equals 364 calories, 5 g fat (1 g saturated fat), 40 mg cholesterol, 431 mg sodium, 53 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Gingered Spaghetti Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.