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Asian Pasta Salad

Diner-StyleStove-TopVegetarian
Time :25 minutes
Yield :4 servings
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The Scoop

Pasta salad just took a vacation!
This one trades the usual mayo situation for juicy mango, creamy avocado, crunchy vegetables, and a nutty sesame dressing that brings everything together. Basically, it's what happens when your pasta salad decides to get interesting.
The sweet-and-savory combination is the star here: mango brings the sunshine, avocado keeps things creamy, and soy sauce and sesame oil add just enough savory depth. Pine nuts and fresh vegetables give every forkful a little something different, making this an easy side for picnics, potlucks, BBQs, or the very important activity of eating straight from the serving bowl.
Chef's Tip: Let the pasta cool slightly before adding the dressing. Warm pasta absorbs the flavors beautifully without turning the avocado into mush.
Hack it:
Add some crunch: Toss in cashews, peanuts, or toasted almonds instead of pine nuts.
Bring the heat: Add sliced jalapeño, chili crisp, or a pinch of red pepper flakes.
Make it a meal: Add shredded chicken, grilled shrimp, crispy tofu, or edamame.
Brighten it up: A squeeze of fresh lime juice makes the mango and avocado pop.
Swap the pasta: Try bow ties, rotini, spaghetti, or even rice noodles.
Prep smarter: Keep the avocado separate until serving if you're making this ahead.
Leftovers
Lunch bowl: Add extra greens and a protein to turn leftovers into a complete lunch.
Wrap it up: Spoon the salad into lettuce cups or a tortilla with shredded chicken.
Refresh it: Toss leftovers with a splash of soy sauce and sesame oil before serving to bring the flavors back to life.
Cold noodle remix: Add cucumber, edamame, and a little extra lime for an entirely new lunch.

Ingredients

For the dressing:

  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons sugar, plus more to taste
  • 1/2 teaspoon sesame seeds

For the salad:

  • 8 ounces elbow pasta
  • 1 California avocado, halved, seeded, peeled, and diced
  • 1 mango, peeled and diced
  • 1 carrot, peeled and grated
  • 1/4 cup red cabbage, shredded
  • 1 green onion, thinly sliced
  • 2 tablespoons pine nuts
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Directions

  • Whisk together the soy sauce, the sesame oil, the sugar, and the sesame seeds.
  • In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
  • Drain the pasta well and allow it to cool slightly.
  • In a large bowl, combine the pasta, the avocado, the mango, the carrot, the cabbage, the green onion, the pine nuts, the soy sauce dressing, the salt, and the pepper together.
  • Serve immediately.
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