Asian Pasta Salad 3 Ways 18.03.2016

asian pasta salad@photo

For a fun weeknight meal, go for a light and fit asian pasta salad. An asian salad is colorful, different, and easy to make with a simple grocery list. Here we have the perfect asian pasta salad for you. Maybe you want a new spin on noodles with a ramen noodle salad. Or you’d prefer something more summery, such as a citrusy asian salad recipe? We’ve got you covered here!

Avocado and Mango Pasta Salad


  • elbow pasta, 8 oz.
  • Hass avocado (peeled, pitted, halved, diced), 1
  • mango (peeled, diced), 1
  • carrot (peeled, grated), 1
  • red cabbage (shredded), ¼ c
  • green onion (minced), 1
  • pine nuts, 2 T
  • kosher salt, to taste
  • black pepper, to taste
  • soy sauce, 2 T
  • sesame oil, 2 t
  • sugar, 1 ½ t
  • sesame seeds, ½ t


  1. Make the salad dressing by combining the soy sauce, sesame oil, sugar, and sesame seeds; whisk thoroughly; reserve.
  2. Take a large pot and boil water. Add salt and pasta; cook until al dente. Drain.
  3. In a large mixing bowl, combine the cooked pasta, the avocado, mango, carrot, cabbage, green onion, and pine nuts. Drizzle the salad dressing over top; toss thoroughly. Season with salt and pepper.
  4. Serve immediately and enjoy!

Chicken Salad Ramen


  • iceberg lettuce (sliced), 1 large head
  • coleslaw mix (shredded), 7 oz. (about half a package)
  • cilantro (chopped), 1 bunch
  • green onions (chopped), 1 bunch
  • red bell pepper (chopped), 1
  • chicken (cooked, chopped), 8 oz. (optional)
  • sunflower seeds, ½ c (can also use peanuts or sliced almonds)
  • ramen noodles (crushed) 1 package
  • vegetable oil, 1 ¼ c
  • rice vinegar, 3 T
  • soy sauce, ¼ c
  • sesame seed oil, 1 T
  • sugar, 1 T


  1. To make the salad dressing, combine the vegetable oil, rice vinegar, soy sauce, sesame seed oil, and sugar; whisk; reserve.
  2. Combine the remaining salad ingredients in a large mixing bowl.
  3. Drizzle the salad dressing over the salad; toss thoroughly; serve immediately and enjoy!

Asian Shrimp Pasta Salad

asian salad@photo


  • fusilli pasta, ½ lb.
  • carrot (shredded), 2 c
  • cucumber (peeled, halved lengthwise, sliced), ½
  • small shrimp (peeled, cooked), 12 oz.
  • cilantro (chopped), ¼ c
  • green onions (minced), 2
  • lime juice, 2 T
  • rice wine vinegar, ¼ c
  • vegetable oil, ¼ c
  • soy sauce, 1 T
  • salt, ¼ t
  • sriracha, to taste
  • peanuts (roasted, chopped), ¼ c


  1. Cook the fusilli in a large pot of boiling salted water until al dente. Drain and rinse with cold water; add to a large salad bowl.
  2. Add the carrots, cucumber, shrimp, cilantro, and green onions to the pasta; thoroughly toss.
  3. In a small mixing bowl, whisk together the lime juice, vinegar, vegetable oil, soy sauce, salt, and sriracha.
  4. Drizzle the salad dressing over the salad; toss.
  5. Sprinkle the nuts over the salad; serve immediately.

Get new recipes on a weekly basis


Related posts: