Kung Fu Pasta Salad
Infuse your next meal with bold Asian-inspired flavors by whipping up this vibrant Kung Fu Pasta Salad! This colorful dish features tender fusilli pasta as the perfect base, tossed with a medley of crisp, fresh vegetables like red bell peppers, cucumber, carrots, and shredded purple cabbage. The salad is brought to life with a zesty dressing made from soy sauce, sesame oil, rice vinegar, honey, and a kick of red chili flakes, all enhanced by the aromatic touch of fresh ginger and garlic. Roasted peanuts and cilantro add crunch and freshness, while a sprinkle of sesame seeds gives it a final flourish. Ready in just 30 minutes, this pasta salad is ideal for potlucks, easy lunches, or a refreshing side dish. Its balance of textures and savory-sweet flavors will leave both your taste buds and guests delighted!
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 1 medium, diced red bell pepper
- 1 medium, diced cucumber
- 1 large, julienned carrot
- 1 cup, shredded purple cabbage
- 3 stalks, finely sliced green onions
- 1 cup, chopped roasted peanuts
- 0.5 cup, chopped cilantro
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon, grated fresh ginger
- 1 clove, minced garlic
- 0.5 teaspoons red chili flakes
- 1 tablespoon, for garnish sesame seeds
Instructions
Bring a large pot of salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the diced red bell pepper, diced cucumber, julienned carrot, shredded purple cabbage, and sliced green onions. Toss to combine.
In a small mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and red chili flakes to create the dressing.
Add the cooked and cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables, tossing well to coat everything evenly.
Sprinkle the chopped roasted peanuts and cilantro over the pasta salad and gently mix them in.
Transfer the pasta salad to a serving platter or bowl. Garnish with sesame seeds for an extra touch of flavor and texture.
Serve immediately, or chill in the refrigerator for 30 minutes if you prefer a cold pasta salad.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 44.6 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
