Sesame-Ginger Pasta Salad
- Total Time
- 0:35
- Prep
- 0:25
- Cook
- 0:10
- Serves
- 8
- Difficulty
- Easy
This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It's a flavorful side dish that's easy to prepare.
-
uncooked whole-wheat spaghetti8 oz, or buckwheat soba noodles
-
water¼ cup(s)
-
low sodium soy sauce2 ½ Tbsp
-
canola oil2 Tbsp
-
rice wine vinegar2 Tbsp
-
dark sesame oil2 tsp
-
ginger root1 ½ tsp, freshly grated
-
sugar1 tsp
-
minced garlic½ tsp
-
cucumber(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
-
peanuts3 Tbsp, chopped, divided
-
crushed red pepper flakes¼ tsp
- 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.
- In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
- 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.
- Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.