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Gingered Spaghetti Salad Recipe

Gingered Spaghetti Salad Recipe

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. YIELD: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


  • 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.

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.

Reviews for Gingered Spaghetti Salad

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browns19fan User ID: 919833 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 User ID: 1180612 183859
Reviewed Jun. 21, 2010


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Wine Pairings

Light-Bodied White Wine

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