Meatless Monday: Asian Pasta Salad


Swap those mayonnaise-filled side dishes for this fragrant and flavorful Asian Pasta Salad with crunchy vegetables. It’s also great as a main dish with grilled soy-glazed tofu or shredded chicken.

1 pound fusilli pasta
2 to 3 tablespoons salt
½ cup soy sauce
¼ cup toasted sesame oil
2 tablespoons rice wine vinegar
1 tablespoon minced garlic
1 tablespoon grated ginger
2 tablespoons minced red onion or shallot
Pinch hot red chili flakes
2 scallions, sliced thin
2 carrots, julienned or shredded
1 head broccoli florets, cut or picked apart into small pieces
1 red bell pepper, sliced very thin
½ cup unsalted roasted cashews, chopped very fine
2 tablespoons toasted sesame seeds

Set a large pot of water over high heat, add the salt, and bring to a boil. Cook the pasta according to the manufacturer’s directions.

Meanwhile combine the soy sauce, sesame oil, rice wine vinegar, minced garlic, ginger, red onion, and chili flakes. Stir until combined.

Drain the pasta and return it to the pot. While it’s still hot, add all remaining ingredients along with the dressing. Stir until all pasta is a uniform color and the broccoli florets are bright green in color.

Serve warm or at room temperature.