Asian-style Pasta Salad

    4 hours 15 mins

    Here is an easy, versatile pasta salad using red capsicum and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

    20 people made this

    Serves: 8 

    • 500g (2 cups) pasta of your choice
    • 170g broccoli florets
    • 1 red capsicum, chopped
    • 1 small red onion, diced
    • 85g sweetpeas
    • 225ml Chinese-style dressing
    • salt and freshly ground black pepper to taste
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1 tablespoon til ka tel (sesame oil)
    • 1/2 tablespoon til (sesame seeds)

    Prep:4hr  ›  Cook:15min  ›  Ready in:4hr15min 

    1. Blanch broccoli by plunging in rapidly boiling water and taking out quickly after 3 to 5 minutes, adding sweet peas in the final minute. Remove from water.
    2. Cook pasta according to packet instructions; drain, and transfer to a large bowl.
    3. Toss pasta with dressing. Add broccoli, red capsicum, red onion, sweetpeas, ginger and garlic. Toss to coat thoroughly. Season with salt and pepper to taste.
    4. Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.

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    Reviews and Ratings
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    Reviews in English (13)


    Wow, this is great and very unique! For all you Trader Joes fans, I did this recipe with TJs whole-wheat penne, 1 lb. green beans halved instead of snow peas, and TJs Shitake Seasame Salad dressing. In order to spice it up a bit I added a little crushed red pepper and based on previous reviews I added a tablespoon of soy sauce. (FYI, dont skip the ginger and garlic, they really make a difference) Everyone here loved it! I will definitely make it again. Thanks  -  31 Jul 2005  (Review from Allrecipes US | Canada)


    Paired this with the Soy-Sesame Dressing also at Allrecipes. The two complimented each other perfectly. I used brown rice (1 c. uncooked) in place of the pasta and added some chicken from the deli and served as a main course. Both my husband and I loved it! Will be making this again. Great way to use up some summer veggies from the farmer's market.  -  10 Jul 2006  (Review from Allrecipes US | Canada)


    I multipied this recipe for 32 servings. I only used 1/2 the amount of pasta recommended. I cooked the garlic and ginger in the sesame oil, then added my Asian-style salad dressing. My dressing was sesame-oil based. The dressing had no soy sauce, so I added quite a bit (then found I didn't need to add salt). Wow! Everyone liked it very much. I had so much left-over (although there were 35 people at the party, there were 6 salads)... a guest needed to leave early, as she was going to her brother's birthday party the same day. She asked if she could take the remainder of the pasta salad to share with them. SUCH a great banquet or potluck food. There is no meat or eggs to spoil!  -  03 Apr 2005  (Review from Allrecipes US | Canada)