Asian Pasta Salad
Move over mayo-drenched pasta salads, this Asian pasta salad is dressed with a sweet-salty sesame vinaigrette and filled with fresh vegetables.
Yield: 6 as a main dish, 8-10 as a side dish
  • 1 lb pasta
  • 2 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • 2 carrots, diced
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 yellow bell pepper, seeded and coarsely chopped
  • 1 bunch lacinato kale, leaves coarsely chopped and stems removed
  • 1¾ cups cooked chickpeas
  • 1 cup sesame sticks
  • 1 cup salted cashews, coarsely chopped
For the dressing
  • 2 tbsp sesame oil
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 3 tbsp white balsamic vinegar
  • salt and black pepper, to taste
  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Drain and set aside.
  2. Meanwhile, in a large skillet, heat 2 tbsp sesame oil over medium heat. Add the garlic cloves and ginger to the pan and cook until fragrant, about 30 seconds. Stir in the carrots and bell peppers. Cook for 5-6 minutes, or until just tender, stirring frequently. Stir in the kale and saute until wilted, another 2-3 minutes.
  3. In a large bowl, toss together the pasta with the cooked vegetables and chickpeas.
  4. For the dressing, in a small bowl whisk together the remaining sesame oil, honey, soy sauce, and white balsamic vinegar. Pour over the noodles and pasta mixture and stir to combine. Season to taste with salt and black pepper.
  5. Mix in the sesame sticks and cashews just before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at