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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 9.9g		19%
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BBQ Menu Week 2

LouLouPEI

Asian Pasta Salad

Recipe #137204 | 40 min | 30 min prep | add private note

⁽¹⁸⁾ 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: Enjolinfam

On Aug 18, 2009

This was so delicious, it's hard to believe how healthy it is! I love that the veggies are raw and how pretty it turned out. The only alteration I made was to use white sugar instead of brown because I was all out of brown sugar. Another household regular! Thanks!!! Made for veg*n swap.

0 people found this review helpful

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From: Patti-atti

On Jul 9, 2009

Just tried this recipe for the first time to make a pasta salad for a getaway with friends. I added ginger and crushed red chili flakes, omitted the tomatoes, and added red, green and yellow peppers as well as snow peas. We also used penne noodles instead. The sauce is amazing, it's so flavourful, I'm glad I made lots, because I ate part of it as I went! Thanks for sharing!

0 people found this review helpful

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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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Read all 18 reviews