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Asian Pasta Salad

Cook time includes time to cook the pasta. I love a chunky pasta salad so I generally start by adding a cup of each chopped vegetable, you can add more or less, depending on what you like.
*I use 3 tablespoons but you can start with 1 or 2 tablespoons
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main or Side Dish
Cuisine: Asian-influenced dish
Keyword: asian pasta salad, pasta salad
Servings: 6

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!