Asian Pasta Salad
A delightful medley of flavors, colors, and textures, featuring creamy dressing, crisp vegetables, and comforting noodles. Perfect for family dinners or summer barbecues.
Ingredients
Pasta and Wontons
- 1 box tri-color rotini noodles Cook according to package instructions.
- 1 bag mini chicken and cilantro wontons Can be cooked with pasta during the last 2 minutes.
Vegetables
- 1 cup sugar snap peas, diced Adds crunchy sweetness.
- 1 seedless cucumber, unpeeled cucumber, diced Provides a refreshing bite.
- 6 count green onions, sliced For flavor and garnish.
- 1 cup red onion, diced Adds sharpness to the salad.
- 1 cup mini tri-colored peppers, diced Gives a pop of color and flavor.
- 1 to 1.5 cups frozen shelled edamame, thawed Protein-rich component.
Dressing
- 1 bottle creamy poppy seed dressing Coats all ingredients for flavor.
Instructions
Cooking the Pasta and Wontons
- Cook the tri-color rotini noodles according to the package instructions until al dente.
- Drain and rinse the cooked noodles under cold water to cool.
- Add the mini wontons during the last two minutes of cooking or boil them separately.
Preparing the Vegetables
- Chop the sugar snap peas, cucumber, green onions, red onions, and mini tri-colored peppers into uniform bite-sized pieces.
Mixing the Salad
- In a large mixing bowl, combine the cooled pasta, wontons, and prepared vegetables.
- Add the thawed edamame to the bowl.
- Drizzle the creamy poppy seed dressing over the mixture and toss gently until well coated.
- Cover the bowl and refrigerate overnight for better flavor development.
Serving
- When ready to serve, enjoy as is or garnish with sesame seeds or additional sliced green onions.
Notes
Consider marinating the vegetables in some of the dressing for an hour before mixing for enhanced flavor. Feel free to swap ingredients based on preferences or seasonal availability.