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Asian Pasta Salad

With a wonderful combination of colors and flavors, this Asian pasta salad goes great with barbecued chicken or pork. —Diane Molberg, Emerald Park, Saskatchewan
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    7 servings


  • 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
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper


  • 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.
Nutrition 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.

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Average Rating:
  • sgronholz
    Oct 31, 2018

    I made this salad for a potluck at work and everyone thought it was great! I added a little extra soy sauce and used fresh ginger to boost the flavor. I will definitely be making this again!

  • xtreme_sc2
    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.

  • HBcook
    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.

  • leannesargent64
    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

  • ArabicRecipes
    Nov 11, 2013

    Adorable ....

  • Weeza3
    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 littleasian crunch.

  • kshea
    Jun 3, 2012

    We love this salad in the summer.

  • angelasandoval
    Apr 2, 2012

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

  • darnewt
    Jan 7, 2009

    No comment left

  • gail c
    Jul 26, 2007

    No comment left