A summer classic with a twist, Potsticker Pasta Salad is loaded with healthy vegetables and topped with toasted sesame dressing.
Sign up to receive an email in your inbox for each new recipe: FREE EMAIL SUBSCRIPTION
I have been craving Asian flavors lately. This Potsticker Pasta Salad is bright and fresh but super easy to make.
For the potstickers, you can use mini or regular potstickers or cheese tortellini. Or, you can leave them out and double the pasta.
Speaking of pasta, use whatever shape or variety that you have on hand. I like this gluten-free pasta. There is a large selection of pasta available now. I’ve seen pasta made with chickpeas, vegetables, spinach, and cauliflower. As well, as kinds of pasta that have added protein. Any of them will work in this recipe.
Tips for the best Potsticker Pasta Salad
- First, serve this as a light lunch or side dish for any meal. It’s also a tasty party, potluck, or tailgating food.
- You can serve this salad warm, but I think it’s best after it marinates in the dressing. I prefer to make it early and allow it to chill in the fridge for 2 to 3 hours.
- As well, you can add sesame seeds, bell peppers and/or cabbage to it.
- Sesame oil is a strongly flavored oil and I do enjoy the added flavor. However, if you don’t use or have sesame oil, you can use all olive oil.
- Finally, you can use a store-bought salad dressing for this instead of the one provided. Kraft Asian Toasted Sesame or any Asian flavored vinaigrette would be good.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Potsticker Pasta Salad
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 8 ounces sugar snap peas cook according to package directions, cooled
- 3 whole green onions sliced thin
- 1 cup edamame cooked according to package directions
- 5-6 ounces carrots shredded or cut into match sticks
- 6 ounces pasta any shape
- 8 ounces mini potstickers or cheese tortellini cooked according to package directions
- 1/2 cup Asian Toasted Sesame salad dressing or homemade Asian salad dressing
Instructions
- Cook snap pie and edamame and cool. Cook pasta and potstickers or tortellini according to directions on package, drain, and cool.
- You can use a premade dressing like Kraft Asian Toasted Sesame or make the dressing above.
- In a large bowl, combine the cooked and cooled pasta and potstickers or tortellini, snap peas, onion, edamame, carrots, and dressing. Toss.
- Serve immediately or refrigerate and serve cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Finally, this post contains affiliate links. Therefore, if you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Leave a Reply