Cold Sesame Vegetable Pasta

  • Active Time 25m
  • Total Time 25m

Serves 8 as a side salad without the marinated chicken

Though this can indeed be served on its own, its greatest function in life is as a colorful bed for the Thai marinated chicken. Long thin noodles would be more authentically Asian, but on a buffet, short pasta is easier to handle.


  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 3 tablespoons sugar
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely grated fresh ginger with juice
  • 2 large fresh serrano chiles, stemmed, thinly sliced
  • 1 pound imported semolina penne pasta
  • 2 tablespoons canola oil
  • 2 cups bean sprouts
  • 2 cups coarsely shredded carrot
  • 2 cups coarsely shredded English hothouse cucumbers
  • 1 large sweet red bell pepper, trimmed, cut into matchstick-size strips
  • 1/2 cup sliced green onions

Companion recipe: Marinated Thai Chicken Salad


Mix first 7 ingredients in medium-size container with tight fitting lid. Cover and shake well to blend. The dressing can be made up to 1 day ahead. Refrigerate; return to room temperature before using.

Cook pasta in large pot of boiling salted water until just tender, about 13 minutes. Drain, rinse well under cold running water and drain again. Toss pasta in large resealable plastic bag with canola oil. The pasta can be prepared several hours in advance. Refrigerate. Return to room temperature before serving.


Separately enclose bean sprouts, carrots, cucumbers, bell pepper strips and green onions in plastic bags lined with paper towels to absorb moisture.


Pour sesame dressing over pasta in its plastic bag. Shake and gently squeeze bag to coat pasta with dressing. Turn pasta out onto large platter. Turn sprouts, carrots, cucumbers, bell pepper and green onions out of their bags over pasta. Carefully toss to blend ingredients and coat vegetables with dressing. Serve at room temperature.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5832

nutrition information per serving

319 calories; 8g total fat; 0mg cholesterol; 1162mg sodium; 54g carbohydrates; 4g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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