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Asian Vegetable Pasta Salad

This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you’re into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.

5.0 · 1 reviewsRecipe card by Heather NautaEditorial by recipesvibrant · Updated October 13, 2026
AsianVegan< 60 MinsEasy
Asian Vegetable Pasta Salad

Total time

35 min

Servings

2

Calories

161.8

Category

Vegetable

Looking for the perfect balance of fresh crunch and savory flavor? This Asian Vegetable Pasta Salad is the ultimate vegan meal-prep solution. Packed with crisp seasonal vegetables, protein-rich noodles, and a vibrant ginger-soy dressing, this dish comes together in just 35 minutes, making it an ideal choice for busy weeknights or healthy lunches.

Ingredients

Makes 2 servings

  • 1 olive oil
  • 1 garlic clove
  • 1 red pepper flakes
  • 1 vinegar
  • 1/4 tamari
  • 1/4 water
  • 1/4 maple syrup
  • 1 broccoli
  • 1 mushroom
  • 1 sea salt
  • 1 tomatoes
  • 1 alfalfa sprout
  • 1/2 green onion
  • 1 cashews

Method

  1. Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don’t let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.

  2. The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.

  3. Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

Cook's notes

  • For the best texture, rinse your pasta under cold water immediately after boiling to stop the cooking process and prevent sticking.
  • Massage your kale or shred your cabbage ahead of time to ensure the dressing absorbs fully into the vegetables.
  • Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Easy swaps

  • Use gluten-free rice noodles or soba noodles if you are avoiding wheat.
  • Swap tofu for edamame or chickpeas for an extra protein boost.
  • Replace honey with maple syrup or agave nectar to keep the dressing strictly vegan.

Frequently asked

Is this Asian Vegetable Pasta Salad vegan?

Yes, this recipe is entirely plant-based and uses vegan-friendly ingredients for the dressing.

Can I make this pasta salad ahead of time?

Absolutely! It is a great meal-prep option. We recommend storing the dressing in a separate jar and tossing it with the pasta and veggies just before serving to keep everything crisp.

What kind of pasta works best for this Asian-inspired salad?

Spaghetti, linguine, or rice noodles work beautifully. The key is to use a noodle that can hold up to the hearty vegetable mix.

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