Asian Pasta Salad

    25 minutes

    A Thai-style seasoning of basil, mint and coriander adds vitamin C and carotenoids to a dish already packed with vitamins, minerals, fibre and phytochemicals.

    4 people made this

    Serves: 6 

    • 350g whole-wheat linguine
    • 250g snow peas, halved lengthways
    • 3 medium carrots, peeled, cut into matchsticks
    • 2 cups firmly packed basil leaves
    • 1/2 cup firmly packed mint leaves
    • 1/4 cup frimly packed coriander leaves
    • 2 cloves garlic
    • 2 tablespoons sesame oil
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon chilli flakes
    • 1/4 teaspoon salt
    • 1 medium red capsicum, seeded and thinly sliced
    • 3 spring onions, finely chopped
    • 2 tablespoons chopped unsalted dry-roasted peanuts

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook linguine according to packet directions until al dente. Add snow peas and carrot for the last 2 minutes of cooking. Drain, rinse under cold water and then drain well.
    2. Place basil, mint, coriander, garlic, sesame oil, vegetable oil, chilli flakes and half the salt in a food processor and blend to form a paste.
    3. Combine linguine mixture with capsicum, spring onion, herb paste and remaining salt in a large bowl. Serve at room temperature or chilled. Garnish with peanuts.

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    Have just made it to take to work for lunch and I can't wait after tasting it while preparing. Smells divine!  -  16 Oct 2011