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Asian Pasta Salad Recipe
Enjoy a refreshing twist with our Asian Pasta Salad. Tossed in a special soy-sesame dressing, it's a perfect blend of tangy and savory.
NUTRITIONAL FACTS
Servings8
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 300.0 |
| Total Carbohydrates (g) | 38.0 g |
| Fibre (g) | 1.0 g |
| Sodium (mg) | 360.0 mg |
| Fat (g) | 16.0 g |
| Saturated Fat (g) | 2.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 10.0 % |
| Potassium (mg) | 50.0 mg |
| Vitamin A | 50.0 % |
| Vitamin B12 | |
| Vitamin C | 15.0 % |
| Vitamin D (mcg) | 0.0 % |
| Calcium (mg) | 2.0 % |
| Sugar (g) | 2.0 g |
| Protein (g) | 5.0 g |
-
8 People
Servings
-
10 Mins
Prep Time
-
8 Mins
Cooking Time
-
18 Mins
Ready In
Ingredients
- 1 box (12 oz.) gluten-free spaghetti, broken in half
- 3/4 cup Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing
- 2 Tbsp. reduced sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 2 tsp. toasted sesame oil
- 3 cups thinly sliced Napa cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
Made With
Or Try It With
Directions
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COOK spaghetti according to package directions; drain and rinse with cold water until completely cool.
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COMBINE Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, soy sauce, vinegar and sesame oil in large bowl. Gently stir in spaghetti and remaining ingredients. Cover and refrigerate at least 1 hour.
Chef's Tip
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Tip: Reduced sodium gluten free soy sauce can be substituted.