This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic Asian pasta salad.
Make sure you cook your pasta just to al dente. Nothing ruins a pasta salad more than overcooked pasta. I always cook my pasta for the minimum time listed on the instructions (sometimes even a minute or two 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 as meal prep recipe, 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.
Switch out the veggies to fit your taste. Feel free to add broccoli instead of red pepper or green cabbage instead of purple. As long as you keep the ratios the same, you can use any veggies you’d like!
Keywords: Asian pasta salad, cold noodle salad, sesame pasta salad, pasta salad