Delicious and sweet, this Asian pasta salad recipe Little pasta with a ton of veggies, dressed in a tangy teriyaki dressing, topped with mandarin oranges, and sprinkled with sesame seeds. Make Asian pasta salad and eat it all week long.
Are you looking for a quick and easy cold Asian noodle salad? Then, this Asian pasta salad recipe is for you. When meal planning this week, I decided to make a cold pasta salad to enjoy throughout the week. This Asian-style salad isn’t easy to make, but this Asian pasta salad is full of fresh vegetables and deep flavor. So if you’re looking for a healthy and flavorful Asian pasta salad recipe with a yummy teriyaki salad dressing, look no further.
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I love kale not only for its nutritional value but also for its firmness when dressed. And, for those who avoid pasta, this Asian pasta salad recipe contains very little pasta, so if you’re worried about carbs, relax. An Asian pasta salad like this retains flavor from a variety of ingredients and a delicious teriyaki dressing.
Although the main ingredients of the salad are vegetable-based, the mandarin oranges bring this dish together. Apparently it looks nice!
Asian Pasta Salad Ingredients
- Bowtie Pasta: I chose whole-grain bowtie pasta for this Asian pasta salad recipe.
- during: Kale is hearty and stays firm and delicious when dressed ahead of time.
- White Cabbage: Cabbage is very low in calories and highly nutritious. It holds up well when added to salads.
- Purple Cabbage: Purple cabbage or red cabbage is similar in structure and nutrition to white cabbage.
- Mame (edamame balls): Mame is an edamame that is already shelled. It can be found in the produce section or freezer section of grocery stores.
- Red bell pepper: Red bell peppers are sweet and lively in this Asian pasta salad.
- Green Onion: Scallions and green onions are the same type of onion, just sold under different names. Both are part of the allium family (which includes other greens like leeks, garlic, onions, and shallots), and you can use scallions in recipes that call for green onions, and vice versa.
- Seaweed: Seaweed is rich in various minerals and trace elements. It often contains higher levels of these nutrients than other foods.
- Carrots: Carrots are sweet and provide extra texture to salads.
- Mandarin oranges: Like other oranges, mandarin oranges are an excellent source of vitamin C, although not as high in this valuable nutrient as navel oranges, even in equal portions. However, mandarins provide more significant amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthin.
- Sesame seeds: Sesame seeds are used as a garnish.
Substitute Asian pasta salad ingredients
- Choose any shape or type of pasta. Gluten-free pasta works too.
- If kale isn’t available, try any cruciferous greens.
- Napa cabbage or any other variety works well as a substitute for white or purple cabbage.
- Try chickpeas instead of shelled edamame.
- Baby bell peppers have the same flavor as red bell peppers in different colors.
- Yellow or red onions replace green onions in this salad.
- Substitute rice sheets for seaweed or nori.
- Parsnips are an excellent substitute for carrots.
- Clementines are similar to mandarin oranges.
- Skip the sesame seeds if you don’t have them on hand.
With 10 minutes of prep time when cooking pasta, you’ll have dinners and lunches for the entire week in under 20 minutes. Usually, I eat this salad one day and save the rest of the Asian salad for the next day. However, this salad lasts up to five days, dressed in teriyaki.
How to Make Asian Pasta Salad
Once the noodles are cooked, drain them and rinse them in cold water until they are cool or at room temperature.
- Cut the kale into bite-sized pieces and fill the base of the bowl.
- Add drained, cooled pasta and other chopped vegetables.
- Crushed seaweed.
- Then add the teriyaki salad dressing.
- Garnish with mandarin oranges and sesame seeds.
Teriyaki Salad Dressing Ingredients
Of course, I love making my dressing, but sometimes, I take shortcuts. So, there are two versions of this dressing, and both taste fantastic. One version, however, is much easier to make than the other two and requires two ingredients.
- Vegan Cashew Mayo: I make my own vegan cashew mayo.
- Rice Vinegar: Rice vinegar is sweet and tangy.
- Maple Syrup: Maple syrup provides a natural sweetener without the use of sweeteners and sugar.
- I willow: Soy sauce gives the dressing a salty, umami flavor.
- Dijon Mustard: Dijon mustard is tangy and adds flavor to dressings.
- Garlic: Fresh garlic cloves are best for flavoring dressings.
- Bell Pepper: Black pepper adds flavor to the dressing.
- Water: Water thins the dressing.
Substitute teriyaki salad dressing ingredients
- For a shortcut version of the same dressing, combine raw cashews, water, and teriyaki sauce.
- Instead of cashews, use silken tofu, white beans or vegan unsweetened yogurt.
- Agave or date syrup substitute maple syrup in this dressing.
- Choose tamari or liquid aminos for a gluten-free option to replace soy sauce.
- Stone-ground mustard tastes similar to Dijon mustard.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
Again, Asian pasta salad dressing beforehand helps soften the kale and absorb the flavors of the other ingredients and dressing.
Recipe FAQs
Although any pasta shape works well for this recipe, I prefer whole-grain bow tie pasta for its firmness and beautiful shape.
Date syrup, agave or molasses.
Cold Asian pasta salad will last for 3-5 days in the refrigerator.
advice
- I chose to chill my Asian pasta salad recipe, but it can also be served warm.
- Also, if you don’t like kale, any greens work well, but don’t dress the salad right away.
- Salads made primarily with kale keep for a long time when dressed in advance. This is because dressing softens kale, making it more easily digestible.
- Add grilled, air fried or baked tofu for added protein.
- Include peas, red onion, yellow onion, bok choy and other vegetables.
Don’t forget sesame seeds and mandarin oranges for the best Asian pasta salad recipe!
Other great vegan salads
If you like this Asian pasta salad, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Asian pasta salad
Savory and sweet, this Asian bowtie pasta salad is little pasta with a ton of veggies, dressed in a tangy teriyaki dressing, topped with mandarin oranges and sprinkled with sesame seeds. Make it ahead of time and eat it throughout the week.
material
Teriyaki Dressing Option 1
Short Cut Teriyaki Dressing Option 2
instructions
Preparing the vegetable/salad ingredients
Add 6 cups of water and 1 teaspoon of salt and bring to a boil.
Add pasta and reduce heat to simmer.
Cook according to package directions (11-13 minutes).
Cut the vegetables and cut the oranges.
Once the pasta is cooked, run cold water over the pasta to stop the cooking.
Pasta should be cold when placed with other ingredients (unless eaten hot).
Place the chopped kale in the bottom of a large bowl.
Now add vegetables and cold pasta and cold mame.
Teriyaki Salad Dressing
Choose option 1 or 2
Place all ingredients in a high speed blender and blend until smooth
Pour over salad and toss until coated.
Refrigerate for an hour or so before serving.
Toss again and add sesame seeds and mandarin orange segments before serving.
Comment
- I chose to chill my Asian pasta salad recipe, but it can also be served warm.
- Also, if you don’t like kale, any greens work well, but don’t dress the salad right away.
- Salads made primarily with kale keep for a long time when dressed in advance. This is because dressing softens kale, making it more easily digestible.
- Add grilled, air fried or baked tofu for added protein.
- Include peas, red onion, yellow onion, bok choy and other vegetables.
nutrition
Calories: 384kcalSugars: 49gProtein: 11gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.002gSodium: 224mgPotassium: 661mgFiber: 8gSugar: 12gVitamin A: 9143IUVitamin C: 100mgCalcium: 216mgIron: 3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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