This Oriental Spaghetti is a vibrant and refreshing twist on traditional pasta salad, perfect for warm weather or quick weeknight dinners. It combines tender al dente spaghetti with crisp snow peas and cool cucumber strips, all tossed in a savory dressing of roasted sesame oil, soy sauce, and a hint of heat from chili oil. The addition of fresh parsley and green onions adds a bright, herbaceous finish. Unlike heavy Italian salads, this dish is light yet satisfying, offering a beautiful balance of textures and umami-rich flavors. Its completely vegan and vegetarian-friendly, making it an inclusive option for any gathering. Serve it chilled as a main course or a substantial side dish that stands out at potlucks and barbecues.
Oriental Spaghetti
Description
This Oriental Spaghetti is a vibrant and refreshing twist on traditional pasta salad, perfect for warm weather or quick weeknight dinners. It combines tender al dente spaghetti with crisp snow peas and cool cucumber strips, all tossed in a savory dressing of roasted sesame oil, soy sauce, and a hint of heat from chili oil. The addition of fresh parsley and green onions adds a bright, herbaceous finish. Unlike heavy Italian salads, this dish is light yet satisfying, offering a beautiful balance of textures and umami-rich flavors. Its completely vegan and vegetarian-friendly, making it an inclusive option for any gathering. Serve it chilled as a main course or a substantial side dish that stands out at potlucks and barbecues.Ingredients
Directions
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Cook the spaghetti in a large pot of boiling salted water according to package directions until al dente.
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Drain the spaghetti and rinse briefly with cool water to stop the cooking process, then drain well.
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In a small bowl, whisk together half of the sesame oil and half of the soy sauce.
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Toss the warm drained spaghetti with the sesame-soy mixture until evenly coated, then set aside to cool.
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Steam the snow peas for 2 minutes until bright green and tender-crisp.
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Immediately transfer the steamed snow peas to a bowl of ice water to cool, then drain and pat dry.
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Peel and seed the cucumbers, then cut them into 1/4-inch thick strips, approximately 1.5 inches long.
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In a large mixing bowl, combine the snow peas, cucumber strips, sliced green onions, and fresh parsley.
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In a small bowl, stir together the remaining sesame oil, remaining soy sauce, red wine vinegar, dry mustard, and hot chili oil to make the dressing.
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Pour the dressing over the vegetable mixture and toss gently to coat.
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Add the dressed spaghetti to the vegetable mixture and toss everything together until well combined.
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Refrigerate the salad for at least 20 minutes to allow flavors to meld before serving cold.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 271.5kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 849.7mg36%
- Total Carbohydrate 37.5g13%
- Dietary Fiber 5.6g23%
- Sugars 4.1g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting for a few hours.
**Substitutions:** For a nut-free version, ensure your chili oil does not contain sesame seeds or nuts. You can substitute snow peas with snap peas or sliced green beans.
**Texture Tip:** Patting the cucumber and snow peas dry after washing or steaming is crucial to prevent the salad from becoming watery.
**Variation:** Add toasted sesame seeds or slivered almonds for extra crunch before serving.
