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Recipe

Crunchy Asian Pasta Salad

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A soy sauce dressing adds Asian inspiration to a veggie and fruit pasta salad.

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( 82 Ratings)

82 Ratings

5 Stars 54%

4 Stars 22%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 27 )

32845f8d-e07d-4bec-b451-968d10aec288

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PREP TIME 15 Min
TOTAL TIME 25 Min
SERVINGS 10

1: box Betty Crocker® Suddenly Salad® classic pasta salad mix

1: package (3 oz) Oriental-flavor ramen noodle soup mix

3: tablespoons sugar

3: tablespoons vegetable oil

2: tablespoons white vinegar

2: tablespoons water

1: tablespoon soy sauce

3: cups coleslaw mix

1: cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces

1/2: cup sliced almonds, toasted

1: can (15 oz) mandarin orange segments, drained

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1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2 Drain pasta; rinse with cold water. Shake to drain well.
3 In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
4 Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.

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Nutrition Information:

1 Serving (1 Serving)

Calories 220

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 1 1/2g,
Trans Fat 1/2g),

Cholesterol 0mg;
Sodium 610mg;
Total Carbohydrate 30g

(Dietary Fiber 3g,
Sugars 10g),

Protein 5g;

Percent Daily Value*:

Vitamin A 30 %;
Vitamin C 40 %;
Calcium 4 %;
Iron 8 %;

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 27 Reviews View All

Posted 6/17/2011 1:45:35 PM REPORT ABUSE jfishfrr said:

Rating:

I have made this recipe as stated, but much prefer it with a couple of moderations. I completely omit the ramen noodles and seasoning because it adds WAY too much sodium. I use all other dressing ingredients given and just add some garlic powder and ginger to taste. Everything else I do the same, but leave off the almonds because of finicky people in my house. Great recipe I make over and over again! I also agree that the flavor is even better the second day.

This reply was: Helpful Inspiring

Posted 6/8/2011 3:35:01 PM REPORT ABUSE mom2my3angels said:

Rating:

I have been making this salad for years now. It is my niece's favorite dish and always requested at all bbq's...she is graduating so I am printing her a copy of the recipe and framing it for her to take to college...BTW it is better the 2nd day after the flavors have had time to mingle!

This reply was: Helpful Inspiring

Posted 4/21/2011 10:34:55 AM REPORT ABUSE feistymama said:

Rating:

I love this salad. My husband said this is one of the best salads he's tasted. I immediately went back to the store to get more ingredients to make it again. And will make it alone to eat for lunch. The tang/flavor of the dressing is perfect. I used sugar snap peas instead of pea pods. Definitely a new favorite.

This reply was: Helpful Inspiring