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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) 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


  • 1. 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.
  • 2. 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 Pairings

Light-Bodied White Wine

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