Asian Pasta Salad

A colorful, flavor-packed Asian pasta salad recipe! This no-cheese Asian pasta salad is a crowd-pleaser recipe, perfect for parties, potlucks, and lunch boxes.

Starting today, following three days, I will be sharing some quick and straightforward family-friendly meals that you can whip up in less than 30 minutes. And that’s the theme for this week’s monthly blogging marathon. So stay tuned. :-)

Cold pasta salads

We love pasta salads, especially the cold ones. The fact that you don’t need to reheat makes it easy to pack outdoor parties and lunch boxes. I have already shared macaroni pasta salad, and recently I shared hummus pasta salad on my IG. Now it’s time for my version of Asian pasta salad or Asian noodle salad.

This is one effortless pasta salad recipe. You can chop the vegetables (a vegetable chopper comes in handy) when the pasta is cooking. And once the pasta is cooled down, you can add the other ingredients(the dressing ingredients) and mix, and that’s it, the Asian pasta salad is ready.

The active cooking time is less than 30 minutes making it a great recipe for a weekday meal or a great side for a party/potluck meal. It’s a perfect beginner-friendly recipe too. You can even cook the pasta as part of your meal prep and use it when needed.

Ingredients required

Pasta or noodles – I love to use angel hair pasta for this salad, and it holds and stays well without becoming soggy. You can use wheat or soba or rice noodles too. Make sure to cook them al dente. Alternatively, you can use any other pasta like elbow farfalle too. 

Sesame seeds – I used toasted white and black sesame seeds. Toasting them is very straightforward. Just head a pan, add the sesame seeds and toast them over medium-low heat—toast for about 3 to 4 minutes. 

Oil and soy sauce – I used Indian sesame oil and dark soy sauce for this pasta. You can use regular or low-sodium soy sauce too. 

Vegetables and parsley – I have used an equal amount of onion, red, and green bell peppers. You can include shredded carrots, green onions, and red, yellow onions instead of white. The fresh parsley adds a lot of flavors. So don’t skip it. Cilantro is an optional too, but there will be a taste difference.

Schezwan chutney: To spice it up, I used store-bought Schezwan chutney. You can use sriracha or sambal oelek too. Alternatively, you can skip these and opt for freshly ground pepper for a mild version. 

Apart from this, you need salt and water to cook the pasta. 

Watch me make the Asian pasta salad

How to make Asian pasta salad

• Cook the noodles or pasta as per the package instructions and drain the water. VVK Tip – Spread the pasta on a plate, add 2 tsp of oil, and gently toss the pasta so that it doesn’t clump together. Let it cool and transfer it to a large bowl. 

• Add the soy sauce, oil, vegetables, parsley, salt, and sesame seeds. 

• Then add the crushed peanuts and the Scezwan chutney.

• Mix well, and that’s it. The salad is ready. Enjoy!

Recipe notes

• The salt measure is only for the salad. While cooking the pasta, add the needed salt as per the package instructions. I added a little over one tsp of salt for this pasta measure. 
• Instead of Schezwan chutney, you can use sriracha or other spices sauces or simple crushed black pepper to spice up this Asian pasta salad.
• You can a tsp or two of rice vinegar, for an added kick.
• Unsalted and roasted peanuts are preferable. If using salted peanuts, adjust the salt accordingly. 

Dietary specifications

This Asian pasta salad is a vegan recipe but make sure to use vegan products. Use gluten-free pasta or noodles for a gluten-free version and skip peanuts for a nut-free version.
As it’s a cold salad, there is no need to warm it up, and it is excellent. Just enjoy!

Frequently asked questions

More salads to enjoy!

PS:  If you try this Asian pasta salad, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

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5 from 3 votes

Easy Asian Pasta Salad

A colorful, flavor-packed Asian-inspired pasta salad recipe! This no-cheese vegan pasta salad is a crowd-pleaser recipe, perfect for parties, potlucks, and lunch boxes.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Entree

Cuisine: Asian, Fusion

Servings: 6

Calories: 340kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ 8 oz angel hair pasta
• ▢ 2 tbsp soy sauce
• ▢ 2 tbsp sesame oil plus 2 tsp for the pasta
• ▢ 1 tsp white sesame seeds
• ▢ 1 tsp black sesame seeds
• ▢ ½ cup onion chopped
• ▢ ½ cup red bell pepper chopped
• ▢ ½ cup green bell pepper chopped
• ▢ ¼ cup parsley chopped
• ▢ ½ tsp salt or to taste; see recipe notes
• ▢ 1 tbsp Schezwan chutney; see recipe notes
• ▢ 1 /4 cup peanuts roasted and crushed

Instructions

• Cook the noodles or pasta as per the package instructions and drain the water. Spread the pasta on a plate, add 2 tsp of oil, and gently toss the pasta so that it doesn’t clump together. Let it cool and transfer it to a bowl.
• Add the soy sauce, oil, vegetables, parsley, salt, and sesame seeds.
• Then add the crushed peanuts and the Schezwan chutney.
• Mix well, and that’s it. The salad is ready. Enjoy!

Video

Notes

• The salt measure is only for the salad. While cooking the pasta, add the needed salt as per the package instructions. I added a little over one tsp of salt for this pasta measure. 
• Instead of Schezwan chutney, you can use sriracha or other spices sauces or simple crushed black pepper. 
• Unsalted and roasted peanuts are preferable. If using salted peanuts, adjust the salt accordingly

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 597mg | Potassium: 366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update notes – Earlier posted in 2015, now updated with new pics, recipe card with nutritional information.