Cold Asian Noodle Salad

If fresh pasta is not available, this dish is just as tasty with dried pasta. Use tricolour or spinach pasta for a more colourful salad and for an additional boost of flavour and protein, sprinkle a handful of chopped peanuts on the salad before serving.

  • Cooking time: 5 minutes
  • Serves: Makes 4 servings


Pasta salad

12 oz (350 g) fresh pasta (linguine, fettucine or tagliatelle)
1 tbsp (15 mL) peanut oil
3 green onions, sliced
1¼ cups (300 mL) mushrooms, sliced
¼ cup (60 mL) fresh basil, sliced


2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) soy sauce
4 tsp (20 mL) crunchy peanut butter
1 tbsp (15 mL) white wine vinegar
hot pepper sauce, to taste


In large pot of boiling, salted water, cook pasta for 3 to 4 minutes, or until tender but firm (al dente). Drain well and rinse under cold water. Place in large serving bowl and toss with peanut oil.

In small bowl, whisk together sesame oil, soy sauce, peanut butter, vinegar and hot pepper sauce. Pour over pasta and toss to coat. Mix in green onions, mushrooms and basil.

Refrigerate and serve as a cold salad.


Per serving: 391 calories, 15 g fat (5.8 g monounsaturated), 13 g protein, 51 g carbohydrates.