Asian Pasta Salad

Course: Salad

Cuisine: Asian

Keyword: asian pasta salad, Asian Pasta Salad Recipe

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 367kcal

Author: Colleen Kennedy

Asian Pasta Salad is different and delicious! A perfect pasta salad for barbecues and parties! People go crazy for this recipe. This Asian Salad recipe can be served vegetarian or with chicken or tofu, its super flexible.

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Ingredients

1 box of linguine noodles cooked al dente and rinsed with cold water – toss with a bit of olive oil to keep pasta from sticking while you prep
½ head of thinly sliced Napa cabbage more or less
½ small head purple cabbage more or less
2 cups baby spinach or more or less
1 red bell pepper sliced thin
4 scallions sliced white and green
1 cucumber peeled and cut into quarter chunks
1 ½ cups of chopped cilantro more or less
1 cup of honey roasted peanuts, rough chopped optional
1 jalapeno slice thinly into rings optional
Dressing
2 TBS honey
1 TBS fresh lime juice
½ cup avocado or olive oil
3 TBS sesame oil Asian section
½ cup soy sauce
¼ cup brown sugar
2 tablespoons fresh ginger peeled and chopped
1 clove garlic chopped
1 jalapeno pepper chopped
1 TBS chili garlic sauce Asian section

Instructions

For Salad
Place ½ the pasta in your bowl or on your serving dish, toss with some of the dressing, layer on ½ of your salad ingredients. Drizzle with some of the dressing.
Repeat (tossing linguine with some of the dressing before you add it). Drizzle liberally with remaining dressing.
For dressing
Combine all ingredients, whisk well until incorporated. Pour dressing over just prior to serving. Toss very well.(If you have juice from your chicken after you slice it down…throw it into the dressing as well)
This dish is best served at room temperature.
** I usually double the recipe. It is still delicious left over.

Notes

Whisk together the 3 ingredients, pour over chicken and refrigerate for 30 minutes up to 4 hours. Tossing every so often.

Once ready, preheat grill cook chicken over medium high heat for about 10 minutes. Flipping once to achieve some nice grill marks. Eatch for flare up from the honey.

Pull from the marinade (thow away marinade), and on a clean and oiled grill, cook your chicken breasts till done, being careful to not overcook. Tip: Finish the cook on indirect heat if flare ups occure due to the honey in the marinade. I really like the char that happens on areas of the chicken. Once the chicken is done, allow it to rest and cool. Then slice down for salad. (You can make chicken a day ahead and slice when ready to add to salad).

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