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Potsticker Pasta Salad Recipe

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4.1 from 7 reviews

A quick and vibrant Potsticker Pasta Salad combining crisp sugar snap peas, edamame, shredded carrots, and tender mini potstickers or tortellini tossed in a flavorful Asian toasted sesame dressing. Perfect as a light lunch or refreshing side, this easy-to-make pasta salad blends fresh ingredients and savory dressing for a delightful fusion dish served chilled or at room temperature.

Ingredients

Vegetables

  • 8 ounces sugar snap peas (cooked according to package directions, cooled)
  • 3 whole green onions (thinly sliced)
  • 1 cup edamame (cooked according to package directions)
  • 5-6 ounces carrots (shredded or cut into match sticks)

Pasta & Potstickers

  • 6 ounces pasta (any shape)
  • 8 ounces mini potstickers or cheese tortellini

Dressing

  • 1/2 cup Asian Toasted Sesame salad dressing (or homemade Asian salad dressing)
  • 1 clove garlic (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 tablespoons honey

Garnish

  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Cook vegetables and proteins: Cook the sugar snap peas and edamame following package instructions, then rinse with cold water to cool. In a separate pot, cook the pasta and mini potstickers or cheese tortellini according to their package directions, drain, and cool them thoroughly.
  2. Prepare the dressing: If not using store-bought, whisk together minced garlic, fresh ginger, olive oil, sesame oil, rice vinegar, low sodium soy sauce, and honey until well combined to create a homemade Asian toasted sesame dressing.
  3. Combine salad components: In a large mixing bowl, add the cooked and cooled pasta, potstickers or tortellini, sugar snap peas, sliced green onions, edamame, shredded carrots, and dressing. Toss gently until everything is evenly coated with the dressing.
  4. Serve: Serve the pasta salad immediately at room temperature or refrigerate and serve chilled for a refreshing dish.
  5. Store leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days, ensuring freshness and flavor preservation.

Notes

  • You can substitute mini potstickers with cheese tortellini if preferred.
  • Using low sodium soy sauce helps control the salt content in the dish.
  • Allow all cooked ingredients to cool completely to prevent wilting fresh vegetables when mixing.
  • For a vegan version, use a plant-based dressing and ensure potstickers or tortellini are vegan-friendly.
  • Add sesame seeds as a garnish for extra texture and flavor if desired.

Find it online: https://cookedbysarah.com/potsticker-pasta-salad-recipe/