This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic Asian pasta salad.
For pasta salad:
- 16 oz. spaghetti, cooked according to package directions
- 1 cup red pepper, diced
- 1 cup yellow pepper, diced
- 1 cup red cabbage, diced
- 1 cup shredded carrots
- 1.5 cups shelled edamame
- 3 stalks green onion, thinly sliced
- 1/4 cup toasted sesame seeds, for garnish
- 1 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup olive 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
- Add all pasta salad ingredients to a large bowl.
- Add all dressing ingredients to a large mason jar and shake it up real good.
- 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.
Make sure you cook your pasta just to al dente. Nothing ruins a pasta salad faster than overcooked pasta. I always cook my pasta for the minimum time listed on the instructions (sometimes even just a tad less). This ensures that the pasta still has a bit of a bite and will not become mushy when you add the dressing.
If you’ll be eating this salad at a later date, just add half the dressing initially. Then add a little more each day just before eating so that the pasta salad doesn’t get soggy.
Keywords: Asian pasta salad, Asian noodle salad, cold noodle salad, sesame pasta salad, pasta salad