It’s always fun to add a new twist to an old favorite just to kick things up a notch! This Potsticker Pasta Salad combines some Asian influences into some pasta salad items you already love. There is no match for the sesame-ginger-infused dressing that’s coated all over the marvelous mini potstickers, crunchy green onions, savory edamame, crisp carrots, and perfect pasta. It’s the elevated hint of Asian cuisine you’ve been seeking in this versatile dish. Pull out all the stops with the Potsticker Pasta Salad, because bite after bite, you will never go back to a regular, old pasta salad. Don’t you just love finding a new favorite?!
Ingredients
For the dressing:
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sesame seeds
For the salad:
- 8 ounces sugar snap peas, cooked and cooled
- 3 whole green onions, thinly sliced
- 1 cup edamame, cooked and cooled
- 5 ounces carrots, shredded or cut into matchsticks
- 6 ounces rotini, cooked and cooled
- 8 ounces mini frozen potstickers, cooked and cooled, can substitute cheese tortellini
Directions
Step 1 -In a medium bowl, add the garlic, the ginger, the olive oil, the sesame oil, the rice vinegar, the soy sauce, the honey, and the sesame seeds and whisk to combine.
Step 2 -In a large bowl, add the sugar snap peas, the green onions, the edamame, the carrots, the rotini, the mini potstickers, and the dressing and toss to combine.
Step 3 -Chill the pasta salad in the refrigerator, about 2 hours.
Step 4 -Serve.
