Photo of Sesame-Ginger Pasta Salad by WW

Sesame-Ginger Pasta Salad

2 - 4
PersonalPoints™ per serving
Total Time
35 min
25 min
10 min
This pasta salad is bursting with fresh, seasonal flavours and colours. It's so simple to prepare, it'll easily become a favourite summer staple.


Uncooked whole wheat spaghetti

8 oz, or buckwheat soba noodles

Low sodium soy sauce

2½ tbsp(s)

Canola oil

2 tsp(s)

Rice wine vinegar

2 tbsp(s)

Dark sesame oil

2 tsp(s)

Ginger root

1½ tsp(s), freshly grated


1 tsp(s)

Minced garlic

½ tsp(s)


1 cup(s), English-variety, cut into 2-inch long thin sticks, divided

Fresh radish(es)

¾ cup(s), sliced, thinly sliced and then each slice cut in half, divided

Uncooked carrot(s)

¾ cup(s), thinly sliced diagonally and then each slice cut in half, divided

Uncooked scallion(s)

¼ cup(s), sliced, divided


3 tbsp(s), chopped, divided

Crushed red pepper flakes

½ gm


¼ cup(s)


  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
  2. In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
  3. Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
  4. Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.