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Asian Pasta Salad

Amazing Asian Pasta Salad in 30 Minutes


  • Author: Fatima Garcia
  • Total Time: 32 min
  • Yield: 6 Servings 1x
  • Diet: Vegetarian

Description

This vibrant Asian pasta salad combines tri-color rotini with a rainbow of fresh vegetables, edamame, and crispy chicken and cilantro wontons, all tossed in a creamy poppy seed dressing. It’s an ideal make-ahead dish for potlucks or picnics.


Ingredients

Scale
  • 1 box tri-color rotini noodles
  • 1 cup sugar snap peas, diced
  • 1 seedless cucumber, unpeeled and diced
  • 6 green onions, sliced
  • 1 cup red onion, diced
  • 1 cup mini tri-colored peppers, diced
  • 1 to 1.5 cups frozen shelled edamame, thawed
  • 1 bag mini chicken and cilantro wontons (Trader Joe’s)
  • 1 bottle creamy poppy seed dressing

Instructions

  1. Cook rotini according to package directions until al dente. Drain, rinse with cold water, and cool completely.
  2. Add wontons to pasta during the last two minutes of cooking or boil separately for two minutes. Drain, rinse with cold water, and cool.
  3. Chop all vegetables into uniform, bite-sized pieces. Slice mini peppers or dice larger peppers if using.
  4. In a large bowl, combine cooled pasta, wontons, prepared vegetables, and thawed edamame.
  5. Add poppy seed dressing and toss until all ingredients are well coated. Cover and refrigerate overnight for flavors to develop.

Notes

  • The diced vegetables complement the rotini pasta shape better than larger cuts.
  • This Asian pasta salad can be made ahead and tastes even better the next day.
  • For a vegetarian option, omit the chicken wontons or substitute with vegetarian wontons.
  • If you cannot find the specific wontons, crispy wonton strips, fried rice noodles, or toasted sliced almonds can be used for texture.
  • Store in an airtight container in the refrigerator for up to 3-4 days.
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Category: Salads
  • Method: Cold Salad
  • Cuisine: Asian-Fusion

Nutrition

  • Serving Size: 1 serving

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