Asian Pasta Salad


  • 8 ounces Linguine pasta

  • 2 green onions, sliced

  • 1 cup matchbox carrots

  • 1 red bell pepper, diced

  • 1/4 cup chopped celery


  • 1/2 cup low-sodium soy sauce

  • 1/4 cup vegetable oil

  • 1/4 cup light brown sugar

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sweet chili sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)


  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.

  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.

  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.