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Asian Pasta Salad

Asian noodle salad with sesame pasta, edamame, crunchy cabbage, and carrots tossed in a quick sesame-ginger dressing. Chilled for at least 1 hour so the flavors soak in and the vegetables stay crisp.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Asian Fusion
Calories: 430
Ingredients Method Notes

Ingredients
  

Spaghetti or linguine
  • 1 lb spaghetti or linguine broken into thirds
Edamame
  • 2 cup edamame shelled
Red cabbage
  • 2 cup red cabbage shredded
Carrots
  • 1 cup carrots shredded
Red bell pepper
  • 1 red bell pepper thinly sliced
Soy-ginger dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 0.25 green onions sliced
  • 2 tbsp sesame seeds
  • salt and pepper to taste

Method
 

Cook and prep
  1. Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions. Drain and rinse under cold water until cool to the touch, then set aside.
  2. Place the shelled edamame in the same boiling water for about 2–3 minutes, or until bright green and tender-crisp. Drain and cool briefly so it doesn’t steam the vegetables later.
  3. In a large bowl, combine the cooked pasta, edamame, red cabbage, carrots, and red bell pepper. Toss to distribute the vegetables evenly.
Make the sesame-ginger dressing and chill
  1. Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and pepper until smooth. The mixture should look glossy and evenly combined.
  2. Pour the dressing over the salad and toss until every noodle and vegetable is lightly coated. Toss thoroughly so the cabbage and carrots get coated at the edges.
  3. Cover and refrigerate for at least 1 hour. Chill until flavors meld and the salad feels cold throughout.
Finish and serve
  1. Just before serving, top the salad with sliced green onions and sesame seeds. Serve cold for the best crunchy texture.

Notes

Pro tip: Rinse the pasta with cold water and cool the edamame briefly so the salad stays crisp instead of clumping. Store covered in the refrigerator for up to 3 days; it’s best within that window. Freezing isn’t recommended because the vegetables lose crunch. For a lower-sugar option, replace honey with an equal amount of sugar-free sweetener or omit it and add an extra pinch of salt to balance.