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Asian Summer Salad

Try this pasta salad dressed in flavors of ginger for the ultimate Asian Summer Salad.

Gooseberry Patch JANUARY 2012

  • Yield: Makes 6 to 8 servings.


  • 8-oz. pkg. thin spaghetti, uncooked and broken into fourths
  • 3/4 cup carrot, peeled and cut into 2-inch strips
  • 3/4 cup zucchini, cut into 2-inch strips
  • 3/4 cup red pepper, chopped
  • 1/3 cup green onion, sliced
  • 3/4 pound deli roast turkey, cut into 2-inch-long strips
  • Garnish: chopped peanuts, chopped fresh cilantro
  • Ginger Dressing:
  • 1/4 cup canola oil
  • 3 tablespoon rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1/8 tablespoon fresh ginger, grated
  • 1/8 teaspoon cayenne pepper
  • 1 clove garlic, chopped


Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired.


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Asian Summer Salad recipe