Oriental Vegetable and Pasta Salad No 2
Bright, colorful, and bursting with vibrant flavors, the Oriental Vegetable and Pasta Salad No 2 is the perfect fusion of East Asian-inspired ingredients and comforting pasta goodness. Featuring al dente fusilli pasta tossed with an array of fresh, crisp vegetables like julienned carrots, red bell peppers, and cucumber, this dish gets an irresistible boost from bean sprouts, scallions, and aromatic cilantro. A tangy-sweet dressing made with light soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic ties everything together, while toasted sesame seeds add a nutty crunch. Quick and easy to prepare in just 30 minutes, this chilled pasta salad is an ideal make-ahead recipe for picnics, potlucks, or as a light, refreshing main course. With its bold flavors, healthy ingredients, and versatile serving options, it’s guaranteed to be a crowd-pleaser. Perfect for those searching for "Asian-inspired pasta salads" or "healthy vegetable pasta recipes."
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Recipe Information
Ingredients
- 250 grams fusilli pasta
- 1 large (julienned) carrot
- 1 large (thinly sliced) red bell pepper
- 1 medium (deseeded and julienned) cucumber
- 3 stalks (thinly sliced) scallions (green onions)
- 100 grams bean sprouts
- 15 grams (roughly chopped) fresh cilantro
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon (grated) fresh ginger
- 1 clove (minced) garlic
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (freshly ground) black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes.
Drain the cooked pasta and rinse under cold water to stop the cooking process. Allow it to cool completely and set aside.
While the pasta cooks, prepare the vegetables. Julienne the carrot, red bell pepper, and cucumber. Thinly slice the scallions and roughly chop the cilantro. Rinse the bean sprouts and pat them dry.
In a small bowl, whisk together the light soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the cooled pasta, prepared vegetables, and cilantro. Pour the dressing over the mixture and toss gently to combine.
Sprinkle the toasted sesame seeds over the salad and season with salt and freshly ground black pepper to taste.
Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Serve cold as a refreshing side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 26.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1563 mg | 33% | |
*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.
