Asian Pasta Salad

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This week I needed to make a salad for our annual ‘Sizzling Summer Salad Social’ at church.  With only a few ingredients on hand, and no time for a grocery store run, I was mulling over the idea of pasta salad with a Greek flare…tomatoes, basil, cucumbers, olives, feta, purple onions and a balsamic dressing.  Then I realized, I didn’t have any olives and, you can’t make a Greek salad without olives…nope, that wouldn’t do.  Hmm, I looked in my produce drawer again and found a red bell pepper, green onions, grated carrots, basil and edamame and that’s when I got the idea for an Asian Pasta Salad.  Loaded with hearty veggies and bathed in a homemade soy ginger dressing it turned out rather tasty, if I do say so myself.  Hope you enjoy making and eating it as much as I did!

Asian Pasta Salad

  • 1 lb bowtie pasta
  • 1 red bell pepper, chopped
  • 1 small bunch green onions, copped
  • 1 cup shredded carrots, chopped
  • 1 cup edamame
  • 5-6 large basil leaves, julienned
  • Chow mein noodles (if desired)

Cook pasta according to directions on the package. While pasta is cooking, chop red bell pepper, green onions and shredded carrots.  I buy the bags of carrots already pre-shredded; for this recipe, the pieces were too long so I did a rough chop.  Roll up basil leaves and slice cross-wise.  Put vegetables, basil and edamame to a large mixing bowl.  Strain pasta; run cold water over it for a minute or two to cool it down.  Mix pasta in with vegetables and toss.  Add dressing and combine.  Garnish with more julienned basil leaves and chow mein noodles.


  • 2/3 cup rice vinegar
  • 1 clove garlic, chopped
  • 2 T soy sauce
  • 1 tsp sesame oil
  • 5 T agave nectar or 2 T brown sugar
  • 1/3 cup light olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Mix all ingredients in a blender or magic bullet.  If too sour, add more sugar, agave or olive oil.  I like to keep the oil and sugar at a minimum to avoid the extra fat and carbs.  Adjust to your personal likes and taste.


  1. Looks delicious and fits in perfectly with my Whole Food Plant Based diet. We love Edamame. It’s the one bean Michael will eat!

  2. Liz!

    I love these so much! Keep them coming!

    Love you,

    Anna:) Rast

    “Isn’t it nice to think that tomorrow is a new day with no mistakes yet?”


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