Best 4 Gingered Spaghetti Salad Recipes
Tantalize your taste buds with a culinary journey to the Orient, where flavors dance in harmony. Embark on a voyage of discovery with our gingery spaghetti salad, a delectable fusion of East and West. This dish, bursting with vibrant colors and tantalizing aromas, is sure to leave a lasting impression on your palate.
We present three enticing variations of this delectable salad, each with its unique character. The classic gingery spaghetti salad forms the foundation of this flavorful expedition, offering a harmonious balance of sweet, sour, and umami flavors. For those seeking a touch of heat, the spicy gingery spaghetti salad delivers a fiery kick, sure to ignite your senses. And for a vegetarian delight, the vegan gingery spaghetti salad offers a symphony of fresh vegetables, creating a symphony of textures and flavors that will satisfy even the most discerning palate.
GINGER-MISO PASTA SALAD
No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
- Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
- Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.
GINGERED SPAGHETTI SALAD
We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. -Cindy Heinbaugh, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 431mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
GINGERED SPAGHETTI SQUASH
Steps:
- Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
Tips:
- Use a variety of vegetables. This will add color, texture, and flavor to your salad. Some good options include carrots, bell peppers, cucumbers, radishes, and snow peas.
- Make sure the vegetables are cut into thin, even pieces. This will help them cook evenly and absorb the dressing better.
- Don't overcook the vegetables. They should still be slightly crunchy when you bite into them.
- Use a light, flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good option. You can also use a store-bought dressing, but be sure to choose one that is not too heavy or creamy.
- Let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Gingerede spaghetti salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With a variety of vegetables, a light dressing, and a hint of ginger, this salad is sure to be a hit!
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