Catelli Bistro Asian Sesame Pasta Salad Recipes

ASIAN PASTA SALAD

Asian Pasta Salad image

This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!

Provided by Valerie Brunmeier

Time 20m

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce
2 tablespoons toasted sesame seeds
12 ounces bow tie pasta ((about 4 cups))
2 cups chopped cooked chicken breast meat (to save time use a store bought rotisserie chicken)
1 cup shredded carrot
3/4 cup roughly chopped cilantro
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanut pieces

Steps:

Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

Nutrition Facts : Calories 326 kcal, Carbohydrate 37 g, Protein 17 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 84 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

EASY ASIAN PASTA SALAD

Easy Asian Pasta Salad image

Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.

Provided by MrsHollowell

Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) package spaghetti
1 teaspoon olive oil
6 tablespoons soy sauce
¼ cup white sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
2 green onions, chopped
1 red bell pepper, chopped
1 cup sugar snap peas

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g

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Prepare the vinaigrette. Add all ingredients for the dressing to a medium-sized jar and secure with a tight-fitting lid. Shake vigorously until fully combined. Season to taste and set aside until ready to use (note 1).
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