Oriental Pasta Salad


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This dish brings a touch of Asia to your dinner table. It’s refreshing, fruity and exotic.

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Serving Size / Yield

4-6 servings


  • 1 1/4 C. pasta shapes or short macaroni
  • salt
  • pepper
  • 6 oz. bean sprouts
  • 2 carrots, grated or thinly sliced
  • 1/2 sm. cucumber, cut in thin diagonal slices
  • 1 C. canned pineapple chunks, drained (reserve the juice)
  • Dressing:
  • 6 Tbs. oil
  • 6 Tbs. orange juice
  • 2 Tbs. reserved pineapple juice
  • 1 Tbs. soy sauce
  • pinch ground ginger
  • Garnish:
  • 4 scallions

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Cook the pasta in boiling, salted water until just tender. Meanwhile, mix all the dressing ingredients. Drain the pasta and while it is still warm, mix it with the dressing. Cool. Add the bean sprouts, carrots, cucumber and pineapple chunks to the pasta and toss lioghtly together. Trim the scallions to within 2 inches of the bulbs. Chop the green parts finely and sprinkle over salad. With a sharp knife, make several cuts in the scallion bulbs from the stem end toward the root end, stopping 1/4-inch from the bottom. Place the bulbs in ice water until they open out into “water lilies.” Use to garnish salad

Serve with: Tuna Tetrazzini

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