Asian Linguini Salad

bowl of asian linguine salad

Serves: 12

Fruits and Vegetables: ¾ cup per serving


1 box (16 oz) whole-wheat linguini, uncooked

1 pound snow peas, fresh, snipped stems

1 pound carrots, peeled and cut into thin strips

  or julienne cut

1 medium red bell pepper, seeded and

  sliced thin

1 medium green bell pepper, seeded and

  sliced thin

1 cup scallions, chopped finely

Dressing Ingredients

¼ cup rice vinegar

¼ cup sesame oil

3 tablespoons soy sauce, low-sodium

2 tablespoons sugar

4 tablespoons roasted sesame seeds (optional)


  1. Wash and prepare vegetables. Set aside.
  2. Cook linguini according to package directions or to desired tenderness. During the last 3 minutes of cooking, add carrots and snow peas. Drain and rinse with cold water to stop cooking process.
  3. Place cooled linguini, carrots and snow peas in a large serving bowl and add peppers and scallions.
  4. Mix dressing ingredients together in a small bowl, pour over linguini mixture, and toss well. Add sesame seeds.
  5. Chill before serving.


  • Use vegetable or canola oil instead of sesame oil and use white or red vinegar instead of rice vinegar for a less expensive meal.
  • Substitute fresh green beans for snow peas.
  • To julienne a vegetable means to cut it into small, thin pieces the size of matchsticks.

Nutrition Facts

Serving size: 1 cup; Calories: 270; Carbohydrates: 44 g; Fiber: 7 g; Fat: 8 g; Saturated fat: 1 g; Sodium: 260 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see