Asian Pasta Salad

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AsianDinnerEasyLunchNoodlesPastaSaladssavorySide DishSummer

Asian Pasta Salad is full of flavor! The mixture of soy sauce and brown sugar add a wonderful salty sweetness and the veggies make it one delicious dish!

Love pasta salads? Try these other delicious pasta salad recipes: Chicken Pesto Pasta SaladCalifornia Pasta SaladPepperoni Pizza Pasta Salad and Chicken Caesar Pasta Salad.

Asian pasta salad is a delicious salad made with noodles, fresh veggies and a soy sauce and brown sugar mixture.

I’ll never forget the first time I tried this ASIAN PASTA SALAD. My friend Jami brought it to one of our book club girls nights and I fell in-love at first bite. πŸ˜€ After I was finished with my second helping I begged Jami for the recipe. I needed this recipe in my life asap! She text it to me a few days later and I have been making it often ever since.

The flavors going on inside this pasta salad are so delicious. The mixture of soy sauce and brown sugar just take it to all levels of amazing. The added veggies along with the noodles make for one comforting and really flavorful dish. I like to make it one day in advance to really let the flavors meld together. 

This is the perfect cold pasta salad to serve on a hot summer day. I guarantee it will be the first thing to go at any barbecue or picnic you serve it at!

Asian pasta salad is a delicious salad made with noodles, fresh veggies and a soy sauce and brown sugar mixture.


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5 from 4 votes

Asian Pasta Salad

An incredibly flavorful and delicious pasta salad- perfect for summer barbecues and picnics!
Prep Time 2 hours
Total Time 2 hours
Servings 6
Author Holly


  • 8 ounces Linguine pasta
  • 2 green onions sliced
  • 1 cup matchstick carrots
  • 1 red bell pepper diced
  • 1/4 cup chopped celery


  • 1/2 cup low-sodium soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup light brown sugar
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried ginger or 1 teaspoon chopped fresh ginger


  • Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
  • Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
  • In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.)


This recipe doubles and triples easily if feeding a large crowd.




Pasta Salad with Asian flavors!
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44 thoughts on “Asian Pasta Salad

  1. Do you think putting some chicken breast in the Asian would be good? I am trying to kill 2 birds with I dish. Maybe doubling the dressing?

  2. I love noodle salads especially when there’s Asian dressing involved. Hehe! My sister is driving through my city tomorrow & stopping for lunch and I bought all the ingredients to make this. YUM!! I was wondering though, would it be good served warm or is it much better cold? I’ve never had a cold noodle salad so I’m nervous. LOL!

    1. This pasta salad is so good cold! And you want it to sit in the fridge for awhile up to overnight to really let the flavors blend. I still think it would be yummy served warm. Maybe not as flavorful though. Let me know if you try it πŸ™‚

      1. I served it cold! I had it in the fridge for 4 hours before hand. And it was SOOOOO good. My sister & her fiancΓ© devoured it. My entire menu this week is from your blog. You never disappoint. THANK YOU!

        1. Amy!! I’m so glad you tried it cold and loved it! It is for sure one of my favorite cold pastas! Thanks so much for your super sweet comment β™₯

      2. Just made this salad and my hubby said he bet it would’ve good warm. He tried it and said he likes it warmed up. Guess I’ll be making this more often

        1. This is my go to recipe. Today i’m Making it for a friend who lost her son last week. I have done it with shrimp and chicken both hot and cold. One of my favorites… thanks

  3. This was a lovely dish. Beautiful flavours. Both my husband and I would definitely have this again. Thanks for a great recipe.

  4. Would olive oil work as a substitute for sesame oil? If not, can you recommend something else? Many thanks!

    1. Connie, sesame oil has a very strong and distinctive flavor that olive oil doesn’t have. I would suggest lightly toasting some sesame seeds in a skillet, stirring constantly because they burn quickly. You could add them to the dressing or garnish the top of the noodle salad with them before serving.

  5. Thank you so much for sharing this recipe. The sauce is really wonderful! I have everything chilling in the fridge and can hardly wait to dig into it. Thanks, too for telling us about Trader Joe’s sweet chili sauce. Oh my goodness, that stuff’s yummy with just enough heat to balance the sweetness.

    Perfect hot weather dish!

  6. Wow I am very excited to make this. Generally I’ll try a recipe prior to having at a bigger function, however I’m so pumped with all the great reviews that it’s on the menu for the big bbq / air show next weekend. With all the versatile tastes and food preferences that go along with a crowd I am sure this is going to appeal to everyone. Not to mention easily tripled.
    Thank you for sharing

  7. This Asian Pasta Salad is scrumptious. Many Asian salads are overpowered by the sesame oil, but not this one; the flavors are perfectly balanced. From now on I’ll be doubling the recipe so the food doesn’t disappear quite so fast!

  8. Just ran across this.. making Asian boneless chicken thighs, and an Asian slaw.. out of any kind of rice, and dont want to go to the store…. SO.. what to do? GOOGLE.. Asian Pasta !!!.. More importantly… using non-asian noodles ! I have on-hand.. Spaghetti, Bucatini, Wide Egg, and Fettucine Nests.. Hmmmm .. Decisions… Will have to improvise on a couple Veggies.. but have all other ingredients…. Basically in most Asian dishes.. It all comes down to the sauce / dressing anyways… Got fresh ginger , Onions, Peppers, Jalapeno’s ?, lemons, dark soy, sesame oil, seeds, sweet chili, garlic chili, hot fire, you name it. .. Thank You for providing the “Base” salad idea… Dennis

  9. This is without a doubt the best pasta salad I have made. I found that the sauce supported 1# of linguini. I used the chili garlic sauce made by I think Shirachia. Just the right about of zing. Will be my go to summer salad. Dinner table of six, salad went around for seconds!

  10. 5 stars
    This salad was wonderfUl! I always make a half batch when i try some new, but i should have douBled this. I added some extra veggies (cabbage and cauliflower), doubled the sweet thai cHili sauce, and used a smaller pasta so i could scoop up all the gooDness. I did let it sit overnight, and the veggies were still crunchy. You coulD easily add chicken to make it a meal. Thank you so much for sharing this Delicious recipe! Can’t wait to make it again!

  11. Oh. My. Oh my oh my oh my. ThIs is one of those recipes that will enter your reliable favorites. The kind that you become known for bringing to Gatherings. It is so. GoOd. I Put it on my menu this week because i need meals i Can make ahead of tIme, it almost became my second dinner tonight instead of my make ahead meal For tomorrow! Love it! I doubled it and set aside sOme of the dressing so i can make chicken in the crockpot to add to it tomorrOw. Thank you for tHis!!

    1. 2 more things:

      1) i wanted to leave 5 stars but it did not let me go beyond 3. Maybe it is my phoNe?

      2) excuse any typos. (Again, my phone…)

  12. 5 stars
    This is my new go-to ginger dressing! I made a few changes.. I used 2 Tablespoons of agave because I didn’t have brown sugar. And then because we like spicy food, I increase the sweet chili sauce to 2 tablespoons and added 1 teaspoon of tapito hot sauce. I also added more ginger. This was excellent! This week I’m going to make napa cabbage salad with edamame, avocado, carrot, mushrooms, and chow mein noodles & use this dressing.

  13. Hi,
    this recipe looks wonderful! I want to make it for a bbq tomorrow and was just wondering if 225gms of Pasta is enough for 6 people or if i should double the recipe? Thanks!

  14. love this! I double it. I want to serve at a family function and not everyone has an easy time eating linguine neatly. is there a good pasta I could substitute?

  15. 5 stars
    Thank you for this recipe. put this salad together today using fresh Shanghai noodles (16 oz or 454 g’s). Combined all dressing ingredients into a mason jar. Very good Taste and color combo. I doubled the dressing mix with the salad ingredients and it makes lots (almost too much). Next time i will only make 1 1/2 dressing mixture for 16 oz of noodles. Will serve tomorrow with some rotisserie chicken, additional avocado slices and garnish with toasted sesame seeds, 1/3 cup of torn cilantro and chopped peanuts.

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