This Asian-inspired pasta salad makes a refreshing and tangy, summertime side dish with many of the great flavors that pair well with teriyaki chicken, orange chicken and other Americanized main dishes from China, Japan, or South-east Asia in general. Feel free to add red pepper flakes, garlic chili sauce, and fresh Thai basil leaves, if you prefer more of a kick! It’s also great with barbecue and grilled meats. It’s not authentic by any means, since I’m using thin spaghetti instead of rice noodles, but the dressing is just so delicious I couldn’t help myself!
Easy Chilled Vegetable Noodle Salad
Preparation time: 15 minutes Active time: 5 minutes Total time: 20 minutes
6 oz. Barilla Thin Spaghetti, cooked according to package instructions, rinsed and drained
1 Cucumber, peeled, diced into small chunks
6oz. Feta cheese, crumbled
2 Green Onions, thinly cut bias slices
2 C Carrots, store bought shredded
¼ C Toasted sesame seeds + more to garnish if desired
3 T Garlic Seasoned Rice Vinegar
2 T Sesame oil
2 T Hoison Sauce
½ t Honey
½ t Kosher sea salt
¼ t Freshly ground black pepper
¼ t Fresh Ginger root, peeled, chopped very finely
Chill salad plates in refrigerator.
In a blender, combine all dressing ingredients. Pulse until well combined and emulsified, about 2 minutes. Set aside, tightly covered in refrigerator.
In a large bowl, combine the salad ingredients and gently toss. If not serving immediately, cover tightly with plastic wrap. If chilling for more than an hour, add the cucumber at the last minute so they stay crunchy. When ready to serve, drizzle dressing over salad and toss again.