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Asian Pasta Salad with Sesame-Ginger Dressing

Asian noodle salad with sesame pasta tossed with edamame, crunchy cabbage, and carrots in a sesame-ginger dressing. Bright, colorful veggies and a sweet-savory soy-vinegar dressing make this Oriental salad ideal for meal prep and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Asian Fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb spaghetti or linguine Broken into thirds.
  • 2 cup edamame, shelled
  • 2 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 red bell pepper Thinly sliced.
  • 0.5 cup green onions Sliced (for topping).
  • 2 tbsp sesame seeds For topping.
Sesame-ginger dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 clove garlic, minced
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Bring a large pot of water to a boil, cook the spaghetti or linguine until tender, then drain.
  2. Rinse the drained pasta with cold water so it stops cooking and stays firm (visual cue: cool, separated strands).
Make the sesame-ginger dressing
  1. Whisk soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and pepper until smooth and glossy.
Toss the salad
  1. In a large bowl, combine pasta, shelled edamame, shredded red cabbage, shredded carrots, and thinly sliced red bell pepper.
  2. Pour the dressing over the salad and toss until all vegetables and pasta look evenly coated (visual cue: light caramel-brown sheen).
Chill and serve
  1. Refrigerate the salad for at least 1 hour so flavors meld and the vegetables stay crisp (visual cue: chilled, set dressing).
  2. Before serving, top with sliced green onions and sesame seeds for crunch and contrast (visual cue: sesame seeds visible on top).

Notes

For the best crunch, rinse the pasta thoroughly and fully chill before serving; it also tastes great the next day. Store covered in the refrigerator up to 3 days—no freezing. Dietary swap: use gluten-free soy sauce if you want it gluten-free.