Easy Asian Pasta Salad recipe

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Ingredients

1 (8 ounce) package spaghetti
1 teaspoon olive oil
6 tablespoons soy sauce
¼ cup white sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
2 green onions, chopped
1 red bell pepper, chopped
1 cup sugar snap peas

Nutrition Info

340.4 calories
carbohydrate: 63.9 g
cholesterol: : -
fat: 4.5 g
fiber: 4.2 g
protein: 10.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1387.2 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.

  2. Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta, top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Recipe Yield

4 servings

Recipe Note

Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.

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