Easy Asian Pasta Salad

Ingredients and Weight:

• 1 pound (450g) spaghetti pasta
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) rice vinegar
• 1/4 cup (60ml) sesame oil
• 1/4 cup (20g) sugar
• 1 tablespoon (15g) grated fresh ginger
• 2 cloves garlic, minced
• 1/2 cup (120g) chopped green onions
• 1/2 cup (120g) chopped red bell pepper
• 1/2 cup (120g) chopped cucumber
• 1/4 cup (60g) toasted sesame seeds
• Optional: 1/2 cup (120g) chopped cilantro

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Cook spaghetti pasta according to package directions until al dente. Drain and rinse with cold water.
2. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, ginger, garlic, green onions, and red bell pepper.
3. Add drained pasta to the bowl and toss to coat.
4. Stir in cucumber, sesame seeds, and optional cilantro.
5. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 300
• Fat: 12g
• Protein: 15g
• Carbohydrates: 35g
• Fiber: 3g

Dish Characteristics:

• Savory, tangy, and slightly sweet
• Fresh and crunchy vegetables
• Versatile dish that can be served as a main course, side dish, or snack

User Comments:

• "This salad is so easy to make and tastes amazing! The dressing is perfect." - Jane
• "I love that this salad is healthy and flavorful. It's also a great way to use up leftover pasta." - John
• "This salad is a great addition to any Asian-inspired meal. It's light and refreshing, yet satisfying." - Mary

Special Precautions and Tips:

• If you don't have rice vinegar, you can substitute white wine vinegar or apple cider vinegar.
• To toast sesame seeds, spread them on a baking sheet and toast in a preheated 350°F (175°C) oven for 5-7 minutes, or until golden brown.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.