Pasta Salad

Ingredients

• 80 ml (⅓ cup)rice vinegar
• 80 ml (⅓ cup)neutral oil
• 1–2 tbspsoy sauce
• 2 tbsptoasted sesame oil
• to tastesalt and freshly ground pepper
• 1 tbsptoasted sesame seeds
• 170 g (6 oz)pasta, preferably short
• 2 cupsred cabbage, thinly sliced
• 1red pepper, cored and sliced
• 1orange pepper, cored and sliced
• 1cucumber, deseeded and julienned
• 1 pint (about 473 ml)cherry tomatoes, halved
• ½ smallred onion, thinly sliced
• 80 ml (⅓ cup)fresh coriander, roughly chopped
• 80 ml (⅓ cup)spring onions, sliced

Instructions

1. 1

   Mix the dressing

   Whisk the dressing ingredients together and set the mixture aside.

2. 2

   Cook the pasta

   Cook the pasta according to the packet directions. Rinse it briefly under cool running water, separating any pieces that have stuck together, then drain it well.

3. 3

   Prepare the vegetables

   While the pasta cooks, prepare the vegetables.

4. 4

   Coat the pasta

   Put the pasta in a large bowl and toss it with half of the dressing, coating each piece.

5. 5

   Toss the salad

   Once the pasta is fairly cool, add the vegetables and the remaining dressing. Toss until everything is evenly coated, then serve.

What is pasta salad?

Pasta salad is a chilled or room-temperature dish often served at American picnics, barbecues and casual gatherings. This version brings together pasta and fresh vegetables with a tangy dressing seasoned with soy and toasted sesame.

The mixture works because the pasta gives the dressing something substantial to cling to, while cabbage, peppers and cucumber keep each bite crisp and colourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 8g protein, 38g carbs, 28g fat.

The pasta supplies most of the carbohydrates, while the neutral oil and sesame oil contribute much of the fat. The vegetables add freshness and fibre, and the dish has a modest amount of protein; serve it with tofu, beans or another protein-rich dish to make a more balanced plate.

The sesame-soy dressing

Balance: Rice vinegar brings acidity, neutral oil softens it, and sesame oil contributes a toasty aroma. Start with 1 tablespoon of soy sauce, then use up to 2 tablespoons to suit your taste.

Seasoning: Salt and freshly ground pepper round out the dressing, while sesame seeds add a little crunch. Whisk thoroughly so the oils and vinegar are well combined before tossing.

Choose pasta that holds its shape

Short shapes: The recipe favours short pasta, which is easy to scoop with the sliced vegetables and catches dressing in its ridges and curves. Cook it according to the packet directions rather than relying on a fixed time.

Rinsing: A quick cool rinse stops the cooking and helps separate pieces for a salad. Drain the pasta well so excess water does not dilute the dressing.

Keep the vegetables crisp

Even cuts: Thinly slice the cabbage and onion, slice the peppers, and julienne the deseeded cucumber so the vegetables mix easily with the pasta. Halve the cherry tomatoes for juicy bites throughout.

Fresh finish: Coriander and spring onions bring a fresh, savoury note. Add them with the other vegetables once the pasta has cooled fairly well.

Toss in two stages

First coating: Tossing the pasta with half the dressing before adding the vegetables gives the pasta a chance to absorb some flavour. Make sure the pieces are coated rather than leaving a pool of dressing at the bottom.

Final toss: Add the remaining dressing with the vegetables and mix until evenly distributed. This helps season the whole salad without crushing the softer ingredients.

Serving and timing

The recipe takes about 25 minutes in total, with vegetable preparation fitting alongside the pasta cooking. It can be served once everything is tossed together.

Serve it as a barbecue or picnic side, or alongside grilled vegetables, tofu or chicken for a more substantial meal. If making it ahead, give it another toss before serving.

Recipe notes & tips

• Measure out the dressing ingredients before you start cooking the pasta.
• Taste the dressing before adding it all, as soy sauce can vary in saltiness.
• Rinse the pasta briefly and drain it thoroughly to avoid watery dressing.
• Keep the vegetable cuts fairly even so they mix and serve easily.
• Toss gently after adding the tomatoes to help keep them intact.

Variations

• Add edamame: Fold in cooked, cooled edamame for a more substantial salad.
• Use a different herb: Swap the coriander for fresh mint or parsley.
• Add a little heat: Stir chilli flakes into the dressing to taste.
• Try another cabbage: Use finely sliced green cabbage instead of red.
• Include crunchy nuts: Scatter chopped roasted peanuts over the salad just before serving.

Common mistakes to avoid

• Skipping the rinse: Warm pasta can keep cooking and stick together; rinse briefly with cool water.
• Leaving pasta wet: Excess water thins the dressing; drain the pasta well before tossing.
• Adding all the dressing at once: The pasta benefits from an initial coating; use half first, then add the rest with the vegetables.
• Cutting the vegetables too thickly: Large pieces can be awkward to mix; slice or julienne them as directed.
• Overmixing the tomatoes: They can break down and release juice; toss the finished salad gently.

How to store

Store leftovers in an airtight container in the fridge and eat within 3 days. This salad is best served cold or at room temperature; toss it again before serving, and avoid reheating.

Frequently asked questions