Asian Pasta Salad

From: bmcnichol

On Feb 28, 2008

This was good and easy to make. I made it for lunch the other day. I do agree with the other reviewers that it is better once it sits for a few hours. I followed the recipe as written other then I didn't use green onions as we are not huge raw onion fans. Next time I will cook the carrots and broccoli a bit too.

From: ~Nimz~

On Sep 2, 2007

Very nice flavor combination. I think I liked this better than my guest did. I made as directed except used whole wheat spaghetti in place of the linguine because that is what I had. I served this with Japanese Mum's Chicken, which surprisingly went very well together. I may make a little more dressing next time. I made the dressing and let it sit for about 4 hours before serving. Thanks

From: megnbrycesmom

On Oct 18, 2006

This was very tasty and colorful. I agree with the previous reviewer who said to give it a day to let the flavors blend. I blanched the brocolli and carrots just a tiny bit, as I don't like them totally raw. The dressing is quite flavorful--definitely recommend the sesame oil, and don't cut back on the hot sauce too much like I did. I will definitely make this again. Maybe add some chopped sweet red pepper or water chestnuts as kittencal suggested.

From: MsSally

On Aug 6, 2007

This is really good. DH and I liked it alot. I blanched the broccoli first (personal preference) and I used angel hair pasta, cause that is what I had on hand. Served with egg rolls. YUMM.