Asian Pasta Salad
This Asian pasta salad is packed with crunchy, colorful vegetables, tender rotini pasta, and tossed in a sweet and savory soy-sesame vinaigrette that is completely irresistible — ready in just 20 minutes!
Equipment
- Large pot - For boiling the pasta
- Colander - For draining and rinsing the pasta
- Large mixing bowl - For combining the salad
- Small mixing bowl or mason jar - For whisking or shaking the dressing
- Whisk - For emulsifying the dressing
- Sharp knife and cutting board - For prepping vegetables
- Box grater or microplane - For grating fresh ginger
- Airtight storage container - For storing leftovers
Ingredients
For the Salad
- 8 oz rotini pasta - 225 g; or spaghetti, angel hair, or penne
- 1 cup coleslaw mix or shredded green cabbage - 90 g
- 1 cup matchstick carrots - 110 g
- 1 medium red bell pepper - thinly sliced or julienned
- 4 green onions (scallions) - thinly sliced, white and light green parts
- 1/4 cup fresh cilantro - 10 g; roughly chopped; substitute flat-leaf parsley if desired
- 2 tablespoons toasted sesame seeds - 18 g; for garnish
For the Soy-Sesame Dressing
- 1/4 cup soy sauce - 60 ml; low-sodium recommended
- 1/4 cup olive oil or neutral vegetable oil - 60 ml
- 3 tablespoons light brown sugar - 45 g
- 2 tablespoons rice vinegar - 30 ml; unseasoned
- 1 teaspoon toasted sesame oil - 5 ml
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - 3 g; grated; or 1/4 teaspoon ground ginger
- 1-2 teaspoons sriracha sauce - 5-10 ml; optional, for heat
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the rotini and cook according to package directions until al dente.
- Drain the pasta immediately and rinse thoroughly under cold running water until completely cool to stop cooking and prevent sticking. Transfer to a large mixing bowl.
- Slice the red bell pepper into thin strips, thinly slice the green onions, and roughly chop the cilantro. Add all prepared vegetables (bell pepper, green onions, cilantro, coleslaw mix, and carrots) to the bowl with the cooled pasta.
- In a small bowl or mason jar, combine soy sauce, olive oil, brown sugar, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and sriracha (if using). Whisk vigorously or shake until the sugar is completely dissolved.
- Pour the dressing over the pasta and vegetable mixture. Toss thoroughly with tongs or two large spoons until everything is evenly coated, reaching to the bottom of the bowl where dressing pools.
- Cover tightly and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors meld. Just before serving, give the salad a final toss and sprinkle toasted sesame seeds generously over the top. Serve cold.
Notes
- Cook pasta to al dente: Overcooked pasta becomes mushy after sitting in the dressing. Pull it from the water a minute before the package time suggests.
- Rinse the pasta with cold water: This is a non-negotiable step for cold pasta salads — it stops the cooking, prevents sticking, and brings the temperature down so the dressing does not turn oily.
- Dissolve the sugar fully: Make sure the brown sugar is completely dissolved in the dressing before tossing to avoid uneven sweetness.
- Make-ahead tip: If making more than a few hours in advance, store the dressing separately and toss just before serving to prevent the vegetables from going limp.
- Toast your sesame seeds: Toast them in a dry skillet over medium heat for about 2 minutes before adding to deepen their nutty flavor considerably.
- Add protein: Toss in 2 cups of shredded rotisserie chicken, cooked shrimp, sliced grilled steak, or baked tofu to make this a complete main dish.
- Make it gluten-free: Substitute gluten-free pasta and use tamari or gluten-free soy sauce in place of regular soy sauce.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Give it a good toss before serving as the dressing tends to settle at the bottom.
- Do not freeze: Freezing is not recommended — pasta and raw vegetables do not freeze well and will turn mushy upon thawing.
- Refresh if needed: If the salad looks dry after sitting in the fridge, whisk together a small batch of extra dressing and toss it through before serving.