It was one of those nonstop days — back-to-back tasks that left me exhausted. When The Artist casually asked, “What’s for dinner?” I rummaged the refrigerator and found a pile of vegetables that needed using. In minutes, dinner was decided: a vibrant, Asian-inspired vegetarian pasta salad.
After a run of turkey leftovers, we both wanted a fresh change of pace. This salad delivers bright flavors and crisp textures, and if you prefer a protein, you can quickly sauté chicken, pork, beef, or shrimp and toss it in just before serving.
Dressing for salad
Use whatever vegetables you have on hand. The classic trio of carrots, celery, and onion is always reliable — the French even call it mirepoix for a reason. I often include bell peppers, green onions, zucchini, squash, bok choy or other leafy greens. Frozen vegetables work well too, though they cook faster. This time I had lots of green beans, so they joined the mix. The key is to pick vegetables you enjoy.
Dressed vegetables, waiting for the pasta!
I used an Asian garlic-chili paste for the dressing, but feel free to swap in your favorite hot sauce or add more heat with a tablespoon or two of Sriracha if you like it spicy. This salad also pairs beautifully with grilled meats when served as a side.
Since our household is gluten-free, I used gluten-free pasta. Two brands we like are Schar and Jovial, though any pasta will work — wheat, rice, quinoa, or other grains. Follow package cooking directions for the best results.
This meal comes together quickly — you can have it on the table in about 30 minutes. If you’re short on time or knife skills, grab pre-cut vegetables from the grocery salad bar; they’re perfect for stir-fries and save time while keeping the dish healthy and flavorful.
Have fun “refrigerator diving” and experimenting with different combinations of vegetables and nuts.
Jane’s Tips and Hints:
Cut denser vegetables slightly smaller than the rest so everything cooks evenly. Keep pieces bite-sized so guests can eat comfortably — small adjustments make a big difference and earn you extra thanks from diners.
Gluten-Free Tips:
If you need a gluten-free version, check labels on soy sauce and other Asian ingredients to ensure they are gluten-free before using.
- Dressing
- 3 tbsp organic olive oil
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp Mirin
- 1 tbsp light soy sauce (or gluten-free tamari sauce)
- 1 tbsp garlic chili sauce
- 1 tsp finely grated fresh ginger
- Pinch xanthan gum, optional (see Note)
- Salad
- 1 tsp organic olive oil
- 1/2 small onion, peeled and chopped
- 3 celery stalks, trimmed and chopped
- 2 cups chopped mixed vegetables – such as green beans, snow peas, bean sprouts, carrots, bell pepper, bok choy, spinach, etc.
- About 6 oz shaped pasta (GF if desired), e.g. fettuccine, garganelli, gemelli, penne rigate, gnocchetti, etc.
- 1/2 cup chopped nuts, such as pecans, walnuts, or almonds
- 1/4 cup minced fresh cilantro
- Make the Dressing: In a small bowl, whisk together olive oil, sesame oil, rice vinegar, Mirin, soy or tamari sauce, garlic chili sauce, and grated ginger until emulsified. If using, sprinkle in xanthan gum and whisk to combine. Set aside.
- Prepare the Vegetables: Sort vegetables into those that take longer to cook and those that cook quickly. Heat the oil in a skillet over medium-high heat. Sauté the onion for about 2 minutes, then add the remaining vegetables and cook for another one to two minutes until they are tender-crisp. Transfer vegetables to a large bowl and toss with half the dressing to coat.
- Bring a large pot of well-salted water to a boil and cook pasta according to package directions or until al dente. Drain and combine the pasta with the vegetables. Add the remaining dressing, chopped nuts, and half the cilantro. Toss until everything is evenly coated.
- Serve in bowls and sprinkle with the remaining cilantro. Store leftovers in an airtight container in the refrigerator for several days.
- A pinch of xanthan gum helps keep the dressing from separating so you don’t have to re-whisk before serving.
Unauthorized use, distribution, or duplication of proprietary material from The Heritage Cook without approval is prohibited. For permissions, contact the author directly. The content is provided for inspiration and enjoyment and is not a substitute for professional medical advice. Always check labels for dietary restrictions and ingredient safety.
As an affiliate, the author may receive a small commission if products are purchased through links mentioned. Commissions help offset site costs and any received will be disclosed where applicable.
Thank you!