This Szechwan Pasta Salad is a bold fusion dish that combines the comfort of pasta with the zesty, aromatic flavors of Chinese cuisine. The base features tender angel hair pasta tossed in a rich, spicy dressing made with mayonnaise, soy sauce, Szechwan hot oil, and Dijon mustard. It&# 226;ÂÂs packed with protein from diced turkey and loaded with crunchy textures from bell peppers, carrots, water chestnuts, and snow peas. The heat from the Szechwan oil is balanced by the freshness of cilantro and green onions, creating a complex flavor profile that is both savory and bright. This dish is perfect for summer picnics, potlucks, or as a hearty weeknight dinner that can be served warm or cold. It holds up well, making it an excellent choice for meal prep or leftovers.
Szechwan Pasta Salad
Description
This Szechwan Pasta Salad is a bold fusion dish that combines the comfort of pasta with the zesty, aromatic flavors of Chinese cuisine. The base features tender angel hair pasta tossed in a rich, spicy dressing made with mayonnaise, soy sauce, Szechwan hot oil, and Dijon mustard. It&# 226;ÂÂs packed with protein from diced turkey and loaded with crunchy textures from bell peppers, carrots, water chestnuts, and snow peas. The heat from the Szechwan oil is balanced by the freshness of cilantro and green onions, creating a complex flavor profile that is both savory and bright. This dish is perfect for summer picnics, potlucks, or as a hearty weeknight dinner that can be served warm or cold. It holds up well, making it an excellent choice for meal prep or leftovers.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
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In a small bowl, whisk together the mayonnaise, soy sauce, Szechwan hot oil, sesame oil, Dijon mustard, and minced garlic to create the dressing.
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Cook the turkey until fully done, then let it cool slightly before dicing into bite-sized pieces.
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Wash and dice the red bell peppers and peeled carrots into small, uniform pieces.
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Drain the water chestnuts and slice them into thin rounds.
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Remove the stems from the cilantro, chop the leaves, and set aside a small amount for garnish.
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Chop the green onions, slicing them thinly on a diagonal.
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Boil the miniature corn on the cob until tender, then slice off the kernels or cut the cobs into bite-sized pieces.
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Trim the ends of the snow peas and slice them diagonally into thin strips.
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Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant, then set aside.
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In a large mixing bowl, combine the cooled pasta, diced turkey, bell peppers, carrots, water chestnuts, corn, snow peas, green onions, and most of the cilantro.
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Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
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Refrigerate the salad for at least 30 minutes to allow flavors to meld.
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Before serving, sprinkle with toasted sesame seeds and reserved cilantro leaves.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1677.9kcal
- % Daily Value *
- Total Fat 41.1g64%
- Saturated Fat 6.2g31%
- Cholesterol 156.6mg53%
- Sodium 351.6mg15%
- Total Carbohydrate 207.6g70%
- Dietary Fiber 43.2g173%
- Sugars 58.1g
- Protein 109.6g220%
* 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
For a spicier kick, increase the amount of Szechwan hot oil to taste.
You can substitute turkey with chicken or tofu for a different protein option.
This salad tastes better after sitting for a few hours, as the pasta absorbs the dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If using fresh corn, boil the ears for 5-7 minutes before slicing off the kernels.
