How To make Oriental Pasta Salad
24 ounces frozen tortellini
6 tablespoons rice vinegar
3 1/2 tablespoons soy sauce
1 large garlic clove
minced
2 tablespoons minced fresh ginger
1 1/2 teaspoons sugar
3/4 teaspoon dried hot red pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon Five Spice powder
1/4 cup sesame oil
1/2 large red bell pepper :
finely diced
1/3 cup green onions chopped
3 ounces snow peas :
cut diagonally
1 medium carrot -- cut into 2" strips
Chinese (Napa) cabbage -or spinach leaves
1. Cook tortellini according to package directions. Drain well and place in a large bowl.
2. Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five Spice powder in a small bowl. Whisk in oil.
3. Toss warm tortellini with dressing. Toss in red bell pepper, green onion, snow peas, and carrot. Add more vinegar and soy sauce to taste, if desired.
4. Line a serving platter or individual serving plates with cabbage or spinach leaves. Arrange salad over greens. Serve at room temperature.
* Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving.
How To make Oriental Pasta Salad's Videos
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Recipe Found Here -
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⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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