Asian Pasta Salad!! Mix up your next barbecue or gathering, or simply make some for lunch. This Asian inspired pasta salad uses my current favorite zippy, flavorful dressing made from ginger, scallions, garlic, fish sauce and more. We hope you try this!
I don’t know about where you live but we have thunderstorms in our forecast for Memorial Day weekend. Is it just me or has the weather lately been really sucky? So, maybe we weather won’t be great but at least we can feast on some good food. What are your Memorial Day cookout foods?
Asian Pasta Salad
One of my favorite things to chow down on over Memorial Day weekend is pasta salad. Give me a burger to go with it, or not. I think I could make myself a big plate of sides and be happy: pasta salad, potato salad, grilled veggies and I’m happy.
In honor of AAPI Heritage Month coming to an end, I wanted to put an Asian spin on one of my faves: Pasta Salad. I recently made this rice noodle salad and we loved the dressing so much, I simply used the same dressing here.
Fish Sauce: Don’t Be Scared of it
I’m not really sure why fish sauce has such a bad rap. Why are people afraid of it? Well, actually I think people who are familiar with and love Asian foods and cooking, like it. And those who do not, are skeptical. Maybe they think the addition of it will over power whatever you are making? I think it adds a funky, umami-rich intensity to your favorite foods. “It’s fermented fish! It adds a savory umami element to dishes, and a very slight (in my opinion) seafood flavor, and it can be used similar to how anchovies are used in Mediterranean cuisine––to add flavor and complexity.”
Three Crabs (above) is my favorite brand to use. I also like Red Boat.
If you are vegan, try one of these vegan “fish sauces.”: this one or this one.
Asian Pasta Salad
Ingredients
For the dressing:
- 1 1/2 tablespoons fresh ginger coarsely chopped
- 1 to 2 scallions cut into 2-inch pieces
- 1 clove garlic smashed
- 2 to 3 tablespoons Asian Fish Sauce*
- 1 tablespoon soy sauce
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons white or brown sugar
For the pasta salad:
- 1 lb. rotini pasta cooked to al dente
- 1 cup cucumbers chopped or cubed
- 1 cup assorted bell peppers diced
- 1/2 cup black olives sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup raw broccoli florets cut into smaller pieces
- 1/2 cup raw cauliflower florets cut into smaller pieces
- 1/2 cup carrots chopped
- fresh basil and/or scallions thinly shredded or chopped fine for garnish
- salt and pepper to taste
Instructions
For the dressing:
- In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce (feel free to start with only 2 tablespoons), soy sauce, lime juice and sugar and process until smooth. Taste and adjust any ingredients as needed.
For the pasta salad:
- Place all of the pasta salad ingredients into a large mixing bowl. Pour the dressing over the top and mix together. Garnish with the fresh basil and/or diced scallions and season with a little salt and pepper if desired. Toss, serve and enjoy!
Give Me The Traditional Pasta Salad
Click here for my traditional pasta salad with my Dijon vinaigrette dressing.
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