Asian-Flavored Pasta Salad

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.1g
  • Carbohydrate: 36.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 181mg
  • Calcium: 0.0mg


  • 1 (7-ounce) package spaghetti or 6 ounces Chinese noodles, uncooked
  • 2 cups small fresh broccoli flowerets
  • 1/4 cup sliced green onions
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons crunchy reduced-fat peanut butter
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper


  1. 1. Cook pasta according to package directions, omitting salt and fat. Add broccoli to cooking water 1 minute before pasta is done. Drain pasta and broccoli well; transfer to a large bowl, and add green onions and red bell pepper. Set aside, and cool slightly.
  2. 2. Combine vinegar and remaining 5 ingredients; stir well. Add vinegar mixture to pasta mixture, stirring well. Serve at room temperature.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian-Flavored Pasta Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy