This Asian pasta salad, inspired by the popular recipes from The Pioneer Woman, is a delightful dish that’s perfect for potlucks, barbecues, or a light yet satisfying meal. Bursting with fresh vegetables, tender noodles, and a tangy Asian dressing, this salad is sure to become a new favorite. If you’re looking for a recipe that’s both easy to make and a crowd-pleaser, look no further than this vibrant and flavorful Asian noodle salad.
The original recipe, made famous by bloggers like The Pioneer Woman, has gained immense popularity for its simplicity and incredible taste. It’s no surprise that so many home cooks are drawn to recipes that are both approachable and deliver big flavors. This Asian pasta salad is a testament to that appeal. It takes familiar ingredients and combines them in a way that’s both refreshing and exciting.
Close-up of Asian noodle salad with colorful peppers and spinach
What makes this Asian pasta salad stand out is the combination of textures and tastes. The crunch of fresh cabbage and bell peppers, the softness of linguine noodles, and the zing of the Asian dressing create a symphony of flavors in every bite. It’s a salad that’s far from boring and can easily be customized to your liking.
Whether you’re already a fan of The Pioneer Woman’s cooking or simply searching for a standout pasta salad recipe, this Asian-inspired version is a must-try. It’s a fantastic make-ahead dish, perfect for busy days or when you’re entertaining. Prepare the components in advance, and toss it all together just before serving for a salad that’s fresh, flavorful, and undeniably delicious. Plus, this recipe makes a generous portion, making it ideal for feeding a large group or having leftovers for lunch.
Ingredients for Asian Pasta Salad Pioneer Woman Recipe
This recipe is divided into two simple parts: the salad itself and the flavorful Asian dressing. Here’s what you’ll need:
For the Salad:
- 1 package linguine noodles, cooked, rinsed, and cooled – Linguine provides a great texture to soak up the dressing.
- ½ to 1 head sliced Napa cabbage – Adds a mild sweetness and satisfying crunch.
- ½ to 1 head sliced purple cabbage – For color and extra crunch, purple cabbage is perfect.
- ½ to 1 bag baby spinach – Adds a healthy dose of greens and a tender texture.
- 1 medium red bell pepper, thinly sliced – Sweetness and vibrant color.
- 1 medium yellow bell pepper, thinly sliced – Another layer of sweetness and color.
- 1 medium orange bell pepper, thinly sliced (optional) – For even more color variety and sweetness.
- 1 small bag bean sprouts – Adds a fresh, slightly nutty flavor and crisp texture.
- 3 sliced scallions – Mild onion flavor that complements the other ingredients.
- 3 peeled, sliced cucumbers – Refreshing and cooling element.
- Lots of chopped cilantro – Up to one bunch – Essential for that fresh, Asian flavor.
- 1 can whole cashews, lightly toasted – Adds a satisfying crunch and nutty flavor.
For the Asian Dressing:
- Juice of 1 lime – Provides a tangy base for the dressing.
- 8 tablespoons olive oil – Adds richness and helps emulsify the dressing.
- 2 tablespoons sesame oil – Key ingredient for authentic Asian flavor.
- 6 tablespoons soy sauce – Adds savory and umami notes.
- ⅓ cup brown sugar – Balances the savory elements with sweetness.
- 3 tablespoons fresh ginger, chopped – Adds a warm, spicy kick.
- 2 cloves chopped garlic – Enhances the overall flavor profile.
- 2 hot peppers or jalapenos, chopped (optional) – For a touch of heat.
- More chopped cilantro – To boost the fresh herb flavor in the dressing.
How to Make Asian Pasta Salad: Pioneer Woman Style
Making this Asian pasta salad is straightforward and quick, especially if you prep the vegetables ahead of time.
- Prepare the Noodles: Cook the linguine according to package directions. Once cooked, rinse under cold water to stop the cooking process and cool them down. This prevents them from sticking together.
- Chop the Vegetables: This is where a bit of prep work comes in, but it’s worth it! Slice all the cabbages, bell peppers, scallions, and cucumbers. Chop the cilantro, ginger, garlic, and hot peppers (if using).
- Toast the Cashews: Lightly toast the cashews in a dry skillet over medium heat until they are fragrant and lightly browned. This enhances their flavor and crunch. Be careful not to burn them.
- Make the Dressing: In a separate bowl or jar, whisk together all the dressing ingredients – lime juice, olive oil, sesame oil, soy sauce, brown sugar, ginger, garlic, hot peppers (if using), and cilantro. Ensure the brown sugar is fully dissolved.
- Combine Salad Ingredients: In a large bowl, combine the cooked and cooled linguine, Napa cabbage, purple cabbage, spinach, bell peppers, bean sprouts, scallions, cucumbers, and chopped cilantro.
- Dress the Salad: Pour the Asian dressing over the salad ingredients. Use tongs or your hands to gently toss everything together until the salad is evenly coated with the dressing.
- Add Cashews and Serve: Just before serving, sprinkle the toasted cashews over the salad. This keeps them crunchy. Serve immediately or chill for later.
Tips for the Best Asian Pasta Salad
- Prep Ahead: To save time on the day of serving, chop all the vegetables and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator.
- Dressing Timing: If making ahead, you can dress the salad a few hours before serving, but for optimal freshness, add the dressing closer to serving time. The dressing can be made up to 3 days in advance (without cilantro, add fresh cilantro just before dressing the salad).
- Customize Your Heat: Adjust the amount of hot peppers or jalapenos to your preference. You can also omit them entirely if you prefer a milder salad.
- Nut Alternatives: If you don’t have cashews, toasted almonds or peanuts would also work well.
- Serving Suggestions: This Asian pasta salad is fantastic on its own as a vegetarian main dish or as a side dish to grilled chicken, fish, or tofu.
Enjoy this refreshing and flavorful Asian Pasta Salad Pioneer Woman recipe! It’s a guaranteed hit for any occasion.
