Asian Vegetable Pasta Salad Recipe

Name: Asian Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon untoasted sesame oil or 1 tablespoon olive oil; 1 teaspoon toasted sesame oil (optional); 1 garlic clove, minced; 1 pinch red pepper flakes; 1/4 cup vinegar; 1/4 cup tamari; 1/4 cup water; 1 teaspoon maple syrup; 1 cup broccoli, chopped; 1 cup mushroom, sliced; 1 pinch sea salt; 1 tomatoes, diced; 1/2 cup alfalfa sprout; 1 green onion, chopped; 200 g brown rice pasta; 1 teaspoon hijiki seaweed, soaked in water, chopped (optional); 1 tablespoon cashews, chopped (garnish)

Servings: persons

1 tablespoon untoasted sesame oil or 1 tablespoon olive oil
1 teaspoon toasted sesame oil (optional)
1 garlic clove, minced
1 pinch red pepper flakes
1/4 cup vinegar
1/4 cup tamari
1/4 cup water
1 teaspoon maple syrup
1 cup broccoli, chopped
1 cup mushroom, sliced
1 pinch sea salt
1 tomatoes, diced
1/2 cup alfalfa sprout
1 green onion, chopped
200 g brown rice pasta
1 teaspoon hijiki seaweed, soaked in water, chopped (optional)
1 tablespoon cashews, chopped (garnish)

1
Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
2
The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
3
Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon untoasted sesame oil or 1 tablespoon olive oil, 1 teaspoon toasted sesame oil (optional), 1 garlic clove, minced, 1 pinch red pepper flakes, and more.

Yes, Asian Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Vegetable Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions