Asian Vegetable Pasta Salad
35 mins (prep 15, cooking 20)
19 ingredients
2 servings
This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you’re into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.

Categories:  <-60-mins , for-1-or-2 , vegan , pasta,-rice-and-grains , easy , 3-steps-or-less , main-dish , number-of-servings , vegetarian , pasta , vegetable , time-to-make , asian ,
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Serving Size (612.48 g)
Servings 2
Amount per Serving
Calories 881.26 Calories from Fat 151.2
% Daily Value *
Total Fat 16.8g 51.68%
Saturated Fat 2.05g 20.51%
Trans Fat 0.0g %
Cholesterol 73.0mg 48.67%
Sodium 1737.67mg 144.81%
Total Carbohydrate 153.74g 102.49%
Dietary Fiber 10.58 g 84.6%
Sugars 7.11 g %
Protein 32.92g 131.67%
Vitamin A 1161.89IU% Vitamin C 153.02mg%
Calcium 142.08mg% Iron 8.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
toasted sesame oil, hijiki seaweed