Pasta Salad
No barbecue, backyard get together, or summer outing is complete without pasta salad.
Foto: I Am a Food Blog β Stephanie
Ingredients
- 1/3 cups rice vinegar
- 1/3 cups neutral oil
- 1 -2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- salt and freshly ground pepper
- 1 tbsp toasted sesame seeds
- 6 oz pasta (short preferred)
- 2 cups red cabbage (thinly sliced)
- 1 red pepper (cored and sliced)
- 1 orange pepper (cored and sliced)
- 1 cucumber (deseeded and julienned)
- 1 pint cherry tomatoes (halved)
- 1/2 small red onion (thinly sliced)
- 1/3 cups fresh cilantro (roughly chopped)
- 1/3 cups green onions (sliced)
Steps
-
Whisk together the dressing and set aside.
-
Cook the pasta according to the package directions. When the pasta is ready, give it a quick rinse under cool running water, making sure that none of the pieces are sticking together. Drain well.
-
While the pasta is cooking, prep the vegetables.
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Add the pasta to a large bowl and toss with 1/2 of the dressing, making sure to coat each piece of pasta.
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At this point the pasta should be fairly cool. Add the vegetables, the remaining dressing, and toss to coat evenly. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
π° Cost Estimate
π Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| rice vinegar | 0.3333333333333333 cups | - | - |
| neutral oil | 0.3333333333333333 cups | - | - |
| -2 tbsp soy sauce | 1 | - | - |
| toasted sesame oil | 2 tbsp | - | - |
| salt and freshly ground pepper | - | - | - |
| toasted sesame seeds | 1 tbsp | - | - |
| pasta | 6 oz | - | - |
| red cabbage | 2 cups | - | - |
| red pepper | 1 | - | - |
| orange pepper | 1 | - | - |
| cucumber | 1 | - | - |
| pint cherry tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| red onion | 0.5 small | - | - |
| fresh cilantro | 0.3333333333333333 cups | - | - |
| green onions | 0.3333333333333333 cups | - | - |
*Estimated market prices, may vary by region


















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