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Nutrition Facts
Serving Size 1 (257g) Recipe makes 4 servings
Calories 385
Calories from Fat 96		(25%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1062mg		44%
Potassium 722mg		20%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 9.4g	37%
	Sugars 10.4g
Protein 10.0g		19%
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BBQ Menu Week 2

LouLouPEI

Asian Pasta Salad

Recipe #137204 | 40 min | 30 min prep

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Lauralie41
Sep 13, 2005

Vegetarian Recipes From Around The World website, courtesy of Karen C. Greenlee - greenlee@bellsouth.net, is where this easy and quick pasta salad can be found. The recipe will also be included in the Zaar World Tour 2005 swap, Asian tour

SERVES 4 (change servings and units)

Ingredients

8 ounces dry linguine
3 cups broccoli florets
12 cherry tomatoes (halved)
4 green onions (sliced)
2 large carrots (sliced diagonally)
1/4 cup soy sauce
2 tablespoons sesame seeds (toasted)
2 tablespoons brown sugar
2 tablespoons dark sesame oil
1 tablespoon lemon juice
1/4 teaspoon hot sauce
2 garlic cloves (minced)

Directions

1
In large pot with boiling water, cook pasta.
2
Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well.
3
In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

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Featured Reviews for This Recipe

From: Sydney Mike

On Mar 16, 2010

Once the pasta was made, this salad took no time at all to finish, & we really enjoyed the combo of flavors in it! Followed the ingredient list right on down, but I did, VERY SLIGHTLY steam the broccoli & carrots (I'd enjoy them raw, but my other half likes them at least cooked a little bit, so . . .)! Definitely a keeper recipe! [Made & reviewed in Went to the Market tag]

0 people found this review helpful

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From: SAHS

On Dec 29, 2009

I didn't have any sesame seeds, and subbed 1/2 tsp crushed red pepper for the hot sauce, and this was hands-down the best pasta salad I've ever had. The extra zing in the dressubg even got many of the family members to eat broccoli! I may reduce the amount of veggies by a quarter next time, though, because the pasta lovers were put off by how little of it there was in comparison.

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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.

3 people found this review helpful

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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.

2 people found this review helpful

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