Asian Pasta Salad

Asian Pasta Salad


1 person made this

About this recipe: A Thai-style seasoning of basil, mint and coriander adds vitamin C and carotenoids to a dish already packed with vitamins, minerals, fibre and phytochemicals.

Lynn Lewis

Serves: 6 

  • 350g whole-wheat linguine
  • 250g snow peas, halved lengthways
  • 3 medium carrots, peeled, cut into matchsticks
  • 2 cups firmly packed basil leaves
  • ½ cup firmly packed mint leaves
  • ¼ cup frimly packed coriander leaves
  • 2 cloves garlic
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • ¼ teaspoon chilli flakes
  • ½ teaspoon salt
  • 1 medium red capsicum, seeded and thinly sliced
  • 3 spring onions, finely chopped
  • 2 tablespoons chopped unsalted dry-roasted peanuts

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cook linguine according to packet directions until al dente. Add snow peas and carrot for the last 2 minutes of cooking. Drain, rinse under cold water and then drain well.
  2. Place basil, mint, coriander, garlic, sesame oil, vegetable oil, chilli flakes and half the salt in a food processor and blend to form a paste.
  3. Combine linguine mixture with capsicum, spring onion, herb paste and remaining salt in a large bowl. Serve at room temperature or chilled. Garnish with peanuts.

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