Go Back
As the warm weather approaches, nothing beats the allure of a refreshing, nutritious dish that tantalizes the taste buds while keeping you light and energized. Enter the Chilled Sesame Delight Pasta Salad—a vibrant, colorful medley of flavors that is perfect for summer gatherings, picnics, or even a light lunch at home. This salad not only catches the eye with its array of hues but also offers a satisfying crunch that makes every bite enjoyable.

Cold Sesame Veggie Pasta Salad

Experience the refreshing flavors of summer with Chilled Sesame Delight Pasta Salad. This vibrant dish combines whole wheat pasta, crisp vegetables, and a nutty sesame dressing, creating a nutritious and satisfying meal perfect for picnics or light lunches. Easy to prepare, it offers a delightful mix of textures and flavors that will impress both novice cooks and seasoned chefs alike. Enjoy a healthy dish that's as beautiful as it is delicious!
Print Recipe Pin Recipe

Ingredients
  

8 oz whole wheat pasta (preferably fusilli or rotini)

1 cup sugar snap peas, trimmed and halved

1 red bell pepper, diced

1 large carrot, julienned

1 cucumber, diced

1 cup shredded purple cabbage

1/4 cup green onions, sliced

1/4 cup sesame seeds, toasted

For the Dressing:

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp fresh ginger, finely grated

1 clove garlic, minced

Pinch of red pepper flakes (optional, for heat)

Instructions
 

Cook the Pasta: Begin by filling a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. Add the whole wheat pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and rinse it under cold running water to stop the cooking process. Transfer the pasta to a large mixing bowl and allow it to cool.

    Prepare the Vegetables: While the pasta is cooking, prepare your vegetables. Trim the ends of the sugar snap peas and slice them in half. Dice the red bell pepper and cucumber into small, bite-sized pieces. Julienne the carrot into thin strips. Shred the purple cabbage finely. Finally, slice the green onions thinly, ensuring both the white and green parts are included for added flavor.

      Toast the Sesame Seeds: In a small skillet over medium heat, add the sesame seeds. Stir them frequently for about 3-4 minutes, or until they are golden brown and emit a fragrant aroma. Watch closely to ensure they don’t burn. Once toasted, remove from heat and set aside to cool.

        Make the Dressing: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated fresh ginger, minced garlic, and red pepper flakes (if you desire a bit of heat). Stir until all ingredients are thoroughly combined for a smooth dressing.

          Combine Everything: In the bowl with the cooled pasta, add all the prepared vegetables. Pour the dressing evenly over the pasta and vegetables. Gently toss everything together using a spatula or large spoon, ensuring that the dressing coats all ingredients for a harmonious blend of flavors.

            Add the Toasted Sesame Seeds: Sprinkle the cooled toasted sesame seeds over the top of the pasta salad. Gently toss once more to incorporate the seeds without breaking them, giving your salad a delightful crunch with each bite.

              Chill and Serve: Cover the mixing bowl with plastic wrap or a lid, and place it in the refrigerator for at least 30 minutes. This chilling period allows the flavors to meld beautifully. When ready to serve, dish out portions into bowls and garnish with additional sesame seeds and extra slices of green onions if desired.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve in a vibrant salad bowl for a pop of color, and consider adding edible flowers or a few fresh herb leaves on top for an elegant touch. Enjoy!