{Vegan} Asian Pasta Salad

This salad is fast. It’s easy. It’s simple. And so, this post will be too! This is another one of my favorite meal prep recipes for lunches during the work week. I like to bring something cold for lunch so as not to fill our tiny office with the fragrance of my favorite curry recipe or roasted poblano soup. While I enjoy all those smells and flavors, I realize that everyone may not. So I usually save those gems for dinner and bring something equally as flavorful but slightly less offensive to the senses of those around me.


Enter, pasta salad! You might be saying, didn’t you just post a pasta salad recipe last week?!Β Yes, I did. But that was last week and this is now. And when summer comes and you’re not sure what to bring to your friend’s BBQ, now you have this recipe and you have that Mediterranean pasta salad from last week. So you’re welcome!


I like to use spaghetti noodles because I love to swirl them around on my fork but you could use any shape you want. Just try to make sure it’s whole wheat. It’s way better for you and once you get used to the toothier texture you might find that you prefer it over regular white pasta.


{Vegan} Asian Pasta Salad

  • Servings: 8
  • Print


For pasta salad:

  • 1 lb. whole wheat pasta, cooked according to package directions
  • 1/2 yellow pepper, diced
  • 1/2 red pepper diced
  • 1/4 red onion, petite diced
  • 1/2 a small red cabbage, thinly sliced
  • 3 large carrots, shredded
  • 3 stalks green onion, thinly sliced
  • 1.5 cups cooked, shelled edamame
  • 1/4 cup toasted sesame seeds

For dressing:

  • 1 cup low sodium soy sauce
  • 1/3 rice vinegar
  • 1/3 cup grapeseed oil
  • 2 tablespoons tahini
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sesame oil
  • Kosher salt
  • fresh cracked pepper


This recipe really couldn’t be much easier. Add all pasta salad ingredients to a large bowl. Add all dressing ingredients to a large mason jar and shake it up real good.Β If you are planning to serve the pasta salad immediately, pour dressing into the serving bowl and toss until everything is well coated. Garnish with sesame seeds.

If you are planning to meal prep this recipe like I did, pour about 1/2 of the dressing into the serving bowl and toss until everything is well coated. Then divide into 8 containers and garnish each container of salad with sesame seeds. Each morning before work, or just before serving add another splash of dressing to the salad. This will ensure that the noodles don’t get too soggy and that your pasta salad is still flavorful a few days later.

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