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Oriental Vegetable & Pasta Salad

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  Packaged dried pasta 8 Ounce (Packaged Such As Vermicelli, Angel Hair, Rotini/ Bow Tie)
  Asparagus spears 8 Ounce, trimmed and cut into 1 inch pieces
  Bottle plum sauce 1⁄3 Cup (5.33 tbs)
  Water 2 Tablespoon
  Soy sauce 2 Tablespoon
  Toasted sesame oil 1⁄2 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Sweet pepper 1 Medium, cut into strips (Red/Green)
  Canned mandarin orange sections 11 Ounce (1 Can, Drained)
  Sugar snap peas 1 Cup (16 tbs), halved crosswise (Fresh/Frozen)
  Green onions 1⁄3 Cup (5.33 tbs), sliced
  Slivered almonds 1⁄3 Cup (5.33 tbs) (Toasted)

1 Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.
2 For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.
3 In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1482 Calories from Fat 208

% Daily Value*

Total Fat 24 g37%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2254.4 mg93.9%

Total Carbohydrates 259 g86.5%

Dietary Fiber 24.8 g99.3%

Sugars 77 g

Protein 49 g98.5%

Vitamin A 155.7% Vitamin C 537.6%

Calcium 31.1% Iron 83.8%

*Based on a 2000 Calorie diet

Oriental Vegetable & Pasta Salad Recipe