Potsticker Pasta Salad Recipe
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A summer classic with a twist, Potsticker Pasta Salad is loaded with healthy vegetables and topped with toasted sesame dressing.
Here’s another quick Asian-inspired dinner recipe: Shrimp Pad Thai.
Potsticker Pasta Salad
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.
Also, try Hawaiian macaroni salad.
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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.
While you’re here, check out these recipes.
Potsticker Pasta Salad
Ingredients
- 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
- 1/2 cup Asian Toasted Sesame salad dressing or homemade Asian salad dressing
Sesame Ginger dressing
- 1 clove garlic clove minced
- 1 teaspoon fresh ginger minced
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons low sodium soy sauce
- 1 and 1/2 tablespoon honey
- 1 tablespoon sesame seeds optional for garnish
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
My daughter and I love this recipe! Thanks for posting.
This was very good! I used a bottled Asian dressing for simplicity, but will try recipe dressing next time. Will definitely make again!
This was great, the whole family loved it even the young grandkids. It’s been definitely added to our do-over list. In fact we are making it again today for a cookout just a week after trying it for the first time. I couldn’t find the mini potstickers so we used large ones.
Where do you find mini pot stickers. In my area there are only regular sized ones.
Kroger has Ling Ling brand that has mini and Walmart has Bibigo. Annie Chun’s calls them mini wontons (I think I got those at Target) If you can’t find the mini, regular is fine to use. I’ve used cheese tortellini and my boys really liked them.