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Asian Pasta Salad

A vibrant and nutritious Asian Pasta Salad that combines gluten-free rotini with fresh vegetables and a tangy dressing, perfect for potlucks or meal prep.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 6 servings

Ingredients

Pasta and Vegetables

  • 12 oz Gluten-Free Rotini Pasta Cook according to package directions.
  • 1 cup Chopped Broccoli Florets
  • 1 cup Matchstick Carrots
  • 1 cup Sliced Snow Peas
  • 1 cup Shredded Red Cabbage
  • 1 cup Chopped Red Bell Pepper
  • 1 cup Mandarin Slices (drained)
  • 1/2 cup Chopped Scallions

Dressing

  • 1/4 cup Coconut Aminos Alternative to soy sauce.
  • 1/4 cup Rice Vinegar
  • 2 tbsp Sesame Oil Can use plain or toasted.
  • 1 tbsp Light Brown Sugar Sweetener Or preferred light brown sugar.
  • 1 tsp Minced Garlic
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Chili Paste (optional) Can adjust to taste.
  • 2 tbsp Sesame Seeds Can use plain or toasted.

Instructions

Preparation

  • Begin by boiling the gluten-free pasta according to the package directions until it's just al dente.
  • While the pasta cooks, chop the broccoli, slice the carrots and snow peas, and drain the mandarin slices.
  • Once the pasta is done, drain and rinse it under cold water to halt the cooking process.
  • In a large bowl, combine the pasta, chopped veggies, and mandarin slices.
  • In a separate small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, brown sugar, minced garlic, ginger, and chili paste until well blended.
  • Pour the dressing over the pasta salad and toss everything to combine thoroughly.
  • If desired, add sesame seeds and stir to incorporate.
  • Refrigerate the salad for at least 30 minutes, or preferably overnight, before serving to allow the flavors to develop.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible, but may change the texture of the veggies.