Sesame Ginger Pasta Salad

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Jul 28, 2020
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Colorful bell peppers, tender pasta, and ribbons of radicchio are tossed in a sesame-ginger dressing.

Serves8 to 12

Prep10 minutes

Cook10 minutes to 12 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

If you’re looking for a fresh and filling meal to eat between Zoom calls all week long, this pasta salad is it. It’s packed with sweet and crunchy baby bell peppers, tender, bite-sized pasta, and ribbons of red radicchio, all lightly dressed with a punchy store-bought sesame-ginger vinaigrette. It comes together quickly, without any fussy extra steps or hard-to-find ingredients, and is the perfect make-ahead option for easy weekday eating.

I like to mix together the pasta, bell peppers, radicchio, and 1/4 cup of the dressing on Sunday afternoon. When lunch hour hits during the week, I add an extra drizzle of dressing, a sliced green onion, and a sprinkle of sesame seeds to the bowl. Serve with leftover sliced steak or add cubes of crispy tofu for a filling lunch to carry you through the day.

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Sesame Ginger Pasta Salad

Colorful bell peppers, tender pasta, and ribbons of radicchio are tossed in a sesame-ginger dressing.

Prep time 10 minutes

Cook time 10 minutes to 12 minutes

Serves 8 to 12

Nutritional Info

Ingredients

  • 1 (12-ounce) bag

    mixed baby bell peppers

  • 3

    medium scallions

  • 1 medium head

    radicchio

  • 1 pound

    dried, short pasta

  • 6 tablespoons

    store-bought sesame-ginger vinaigrette

  • 2 teaspoons

    sesame seeds (optional)

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Bring a large pot of heavily salted water to a boil. Meanwhile, prepare the following, placing them all in the same large bowl: Stem, core, and seed 12 ounces mixed baby bell peppers, then cut into 1/2-inch pieces. Thinly slice 3 medium scallions. Cut 1 head radicchio crosswise into thin shreds.

  2. Add 1 pound pasta to the boiling water and cook according to package directions until al dente, 10 to 12 minutes. When the pasta is ready, drain and rinse with cold water to cool. Drain well.

  3. Transfer the pasta to the bowl of bell peppers. Add 6 tablespoons store-bought sesame-ginger vinaigrette, 2 teaspoons sesame seeds if desired, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine. Taste and season with salt and pepper as needed before serving.

Recipe Notes

Make ahead: To make the salad in advance, dress with 1/4 cup dressing during assembly and don’t add the sesame seeds. Toss with the remaining 2 tablespoons dressing and sesame seeds just before serving.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
Lunch
Main Dish
Make Ahead
pasta
Salad
asian