Asian Pasta Salad Recipe

4.5 7 10
Asian Pasta Salad Recipe
Asian Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Asian Pasta Salad Recipe

Read Reviews
4.5 7 10
Publisher Photo
Diane Molberg of Emerald Park, Saskatchewan suggests, "With a wonderful combination of colors and flavors, this salad goes great with barbecued chicken or pork."
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 large carrots, cut into 1-inch strips
  • 1 cup snow peas, halved
  • 2 green onions with tops, sliced
  • 1/2 cup thinly sliced sweet red pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon cider or red wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. Yield: 7 servings.
Originally published as Asian Pasta Salad in Taste of Home June/July 1999, p18

Nutritional Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 1mg cholesterol, 216mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 2 cups uncooked elbow macaroni
  • 2 large carrots, cut into 1-inch strips
  • 1 cup snow peas, halved
  • 2 green onions with tops, sliced
  • 1/2 cup thinly sliced sweet red pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon cider or red wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  1. Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. Yield: 7 servings.
Originally published as Asian Pasta Salad in Taste of Home June/July 1999, p18

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Reviews forAsian Pasta Salad

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xtreme_sc2 User ID: 682740 266045
Reviewed May. 16, 2017

"I agree with previous comments. It needed more flavor so I doubled the soy and the ginger. Turned out pretty good, but will not be a go to very often for an Asian flair."

MY REVIEW
HBcook User ID: 2966570 203155
Reviewed Jun. 26, 2014

"I made this improvising with what I had on hand: low fat mayo, light sour cream, frozen peas instead of snow peas. I also added wasabi powder and more sauce, ginger and pepper. I did not use the full amount of macaroni. The dressing was really thick so I thinned it a little with skim milk. Good flavor and perfect side for Grilled Tuna Rolls."

MY REVIEW
leannesargent64 User ID: 7477357 26586
Reviewed Dec. 6, 2013

"This is a great salad, however I thought it needed more flavor so I added half a tube of wasabi and a half a bag of shrimp. I brought this dish to a pot luck and everyone wanted the recipe"

MY REVIEW
ArabicRecipes User ID: 7479338 26584
Reviewed Nov. 11, 2013

"Adorable .... www.botagaz.com"

MY REVIEW
Weeza3 User ID: 6113575 59766
Reviewed Aug. 22, 2013

"Great salad except it needed more flavor. I added more soy sauce and ginger. I also added some water chestnuts to give it a little

asian crunch."

MY REVIEW
kshea User ID: 2698812 86694
Reviewed Jun. 3, 2012

"We love this salad in the summer."

MY REVIEW
angelasandoval User ID: 2401339 52651
Reviewed Apr. 2, 2012

"Omitted red pepper (personal preference) and added cubed chicken breast for a lunch entree. Nice!"

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