Skip to main content

Sweet & Spicy Asian Pasta Salad

I love Native Foods.  When I was a teenager I would ditch class, take a good book and go eat there.  One of my favorite things to order was the 'Chinese Save The Chicken Salad' with seitan.  I loved this salad so much and I could literally drink the salad dressing!  Which is why I have created a handful of recipes that incorporate Tanya's(Native Food's founder and chef extraordinaire) incredible dressing.  This is my pot luck pasta salad.  I've made it quite a few times and it's always a big hit.  I usually serve it up family style in a big bowl, but I felt a little fancy the other night and hollowed out some bell peppers to put it in.

Sweet and Spicy Asian Dressing

1/2 cup orange juice
1/4 cup rice vinegar
1/4 cup pure maple syrup
3 tablespoons grated ginger
1/4 cup sunflower oil
1/4 cup sesame oil
1 tablespoon kosher salt
1/2 teaspoon ground red pepper

Place all ingredients in a blender and mix until smooth.

Pasta Salad

2 red bell peppers, chopped
3/4 cup green onion, chopped
1 cup cilantro, chopped
1 cup carrots, shredded
1 cup bean sprouts
1 15 oz can of yellow corn
1 lb pasta of your choice, cooked al dente and cooled
Sweet & Spicy Asian Dressing
2 tablespoons sesame seeds

1.  Toss all ingredients except the sesame seeds in a large bowl to combine.
2.  Top with sesame seeds.



I think you have made this for me before! And it was gooooood! I love her "save the chicken salad" too! THanks for sharing the great recipe with us!
kmberrien said…
That's funny, I was just looking in my fridge at the 4 green bell peppers that so need to be eaten and was thinking I'd make a little pasta salad to put in them. I know my kids will find in novel. This salad looks great. I'll try it next time I have all of the ingredients.
Debbie said…
This looks delicious! Very pretty in the red bell pepper. Thanks for sharing your recipe.
aimee said…
Healthy, Simple and CUTE! Looks great. I love the bell pepper "dish".
This looks completely refreshing!!!
That looks mouthwatering good! A perfect summer dish.

cynthia.dunn said…
Found your blog from Little House of Veggies. I tried this pasta salad last night and it was really great! Thanks for posting!
cynthia.dunn said…
This comment has been removed by the author.

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.