Description
A refreshing and colorful Asian Pasta Salad packed with vegetables, pasta, and a creamy poppy seed dressing.
Ingredients
Scale
- 1 cup sugar snap peas, diced
- 1 seedless cucumber, unpeeled and diced
- 6 green onions, sliced
- 1 cup red onion, diced
- 1 cup mini tri-colored peppers, diced
- 1 to 1.5 cups frozen shelled edamame, thawed
- 1 box tri-color rotini noodles
- 1 bottle creamy poppy seed dressing
- 1 bag mini chicken and cilantro won tons (Trader Joe’s)
Instructions
- Cook rotini according to package directions until al dente. Drain, rinse with cold water and cool completely.
- Either add won tons to pasta during the last two minutes of cooking or boil separately for two minutes. Drain, rinse with cold water and cool.
- Chop all vegetables into uniform, bite-sized pieces. Slice mini peppers or dice larger peppers if using.
- In a large bowl, combine cooled pasta, won tons, prepared vegetables and thawed edamame.
- Add poppy seed dressing and toss until all ingredients are well coated. Cover and refrigerate overnight for flavors to develop.
Notes
- For a vegetarian version, omit the mini won tons or replace them with a vegetarian option.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This salad tastes even better the next day as the flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg