Simple Korean Pasta Salad by Wendy came to life on a sunny afternoon. I wanted something fresh and delicious that would be easy to make for a small gathering with friends. I loved the idea of combining the comforting flavors of pasta with vibrant Korean ingredients. As I gathered my ingredients, I could already picture my friends smiling and enjoying this colorful dish.
Creating the Dish
The best part of making Simple Korean Pasta Salad is how simple it really is! I boiled the pasta until it was just right, then rinsed it under cold water to cool it down. In a big bowl, I mixed the pasta with crunchy vegetables like cucumbers, carrots, and bell peppers. For that special Korean twist, I added sesame oil, soy sauce, and a hint of gochujang for a little kick. The flavors blended beautifully, and I couldn’t wait to taste it!
A Beautiful Presentation
When I was ready to serve my Simple Korean Pasta Salad, I carefully arranged it in a big bowl. I topped it with toasted sesame seeds and sliced green onions for that extra pop of color. The salad looked so vibrant and inviting, making my mouth water. As my friends arrived, they were drawn to the beautiful colors and the delicious smell wafting through the air.
As we sat down to eat, I watched my friends take their first bites of Simple Korean Pasta Salad. Their eyes lit up with delight, and I felt a wave of joy wash over me. We shared stories and laughter, enjoying each bite of this tasty salad. It was a perfect way to spend a sunny day with good friends and great food, reminding me that sometimes, the simplest recipes bring the most joy.
Table of Contents
Chef’s Notes-Simple Korean Pasta Salad
- For perfect texture, cook the elbow macaroni until it’s al dente (firm to the bite). This prevents the pasta from becoming mushy when mixed with the dressing.
- After draining, rinse the pasta under cold water immediately to halt the cooking process. This step helps maintain the pasta’s firmness and prevents it from sticking together.
- Experiment with the dressing by adding a splash of soy sauce for an umami boost or a teaspoon of sesame oil for a nutty flavor.
- Fresh herbs like cilantro or green onions can enhance the salad’s flavor profile. Toss in some right before serving for a fresh touch.
- Chilling the salad for a longer time (up to 2 hours) allows the flavors to meld beautifully, making each bite even more delicious.
- This salad pairs well with grilled proteins such as chicken, beef, or tofu. Consider serving it alongside Korean BBQ for a complete meal experience.
- Feel free to add extra ingredients like diced hard-boiled eggs for added protein, shredded carrots for crunch, or sesame seeds for a nutty touch. For spice lovers, a dash of Sriracha or red pepper flakes can kick it up a notch.
Simple Korean Pasta Salad
4
servings10
minutes15
minutes411
kcal30
minutes55
minutesGet ready to elevate your meals with our Simple Korean Pasta Salad, a delightful fusion of savory Korean flavors and creamy macaroni. Perfect for appetizers or side dishes, this recipe is praised by top chefs for its easy preparation and mouthwatering taste. Whether you’re planning a family dinner, a picnic, or meal prepping for the week, this salad offers a healthy and satisfying option that’s both affordable and customizable. Experience the vibrant textures and balanced seasoning that make this dish a standout favorite. Excite your taste buds and impress your guests with this quick and delicious Korean-inspired pasta salad!
Ingredients
- Pasta Base
1 1/4 cups elbow macaroni
1/3 teaspoon sea salt
- Vegetable Medley
1/3 cup cucumber deseeded and finely chopped
1/3 cup sweet corn drained
1/3 cup red bell pepper diced
- Creamy Dressing
1/3 cup mayonnaise
2 teaspoons granulated sugar
1 teaspoon honey
1/3 teaspoon lemon juice
1/3 teaspoon sea salt or to taste
freshly ground black pepper
1/2 teaspoon Dijon mustard optional
- v
- Alternative Ingredients:
Elbow Macaroni: Use gluten-free pasta for a gluten-free version.
Mayonnaise: Replace with vegan mayonnaise to make the salad vegan.
Honey: Substitute maple syrup or agave nectar as a vegan alternative.
Dijon Mustard: Use yellow mustard or omit entirely if mustard is unavailable.
Granulated Sugar: Opt for alternative sweeteners such as agave syrup or reduce sweetness by using less sugar.
Lemon Juice: Replace with apple cider vinegar or white vinegar for acidity.
Red Bell Pepper: Substitute with yellow or green bell peppers for color and flavor variation.
Cucumber: Use zucchini or celery as an alternative crunchy vegetable.
Directions
- Cooking the Pasta – Begin by boiling a large pot of water, adding 1/3 teaspoon of sea salt to flavor the pasta. Add 1 1/4 cups of elbow macaroni and cook according to the package instructions, usually about 10-12 minutes, until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process, allowing it to cool for approximately 2 minutes.
- Preparing the Dressing – In a medium bowl, combine 1/3 cup mayonnaise, 2 teaspoons granulated sugar, 1 teaspoon honey, 1/3 teaspoon lemon juice, 1/3 teaspoon sea salt, and a dash of freshly ground black pepper. For added depth of flavor, you may mix in 1/2 teaspoon Dijon mustard. Whisk the ingredients together until the dressing is smooth and well blended.
- Preparing the Vegetables – In another small bowl, mix 1/3 cup finely chopped cucumber with a pinch of sea salt. Let it sit for a few minutes to draw out excess moisture, then gently squeeze the cucumber to remove any remaining liquid. Add 1/3 cup diced red bell pepper and 1/3 cup drained sweet corn to the cucumber mixture, stirring to combine.
- Combining the Salad- In a large mixing bowl, combine the cooled elbow macaroni, prepared vegetables, and the creamy dressing. Gently toss all the components together until the pasta and veggies are evenly coated with the dressing. Taste the salad and adjust seasoning with additional salt or pepper if needed to suit your preference.
- Chilling and Serving – Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. For enhanced taste, you can chill the salad for longer. Once chilled, give the salad a final stir before serving it cold as a refreshing appetizer or side dish.
Equipment
- chef’s knife
- cutting board
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 411kcal
- Carbohydrates: 47g
- Protein: 8g
- Fat: 23g
- Saturated Fat: 3g
- Cholesterol: 12mg
- Sodium: 800mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 400IU
- Vitamin C: 15mg
- Calcium: 10mg
- Iron: 2mg
FAQ-Simple Korean Pasta Salad
Can I make this salad ahead of time?
Yes! This salad can be made up to a day in advance. Just store it in an airtight container in the refrigerator, and give it a good stir before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors may deepen, making it taste even better!
Can I substitute the elbow macaroni?
Absolutely! You can use gluten-free pasta, whole wheat pasta, or any other pasta shape you prefer.
Is this salad suitable for a vegan diet?
Yes! Simply replace the mayonnaise with vegan mayonnaise, and use maple syrup or agave nectar in place of honey for a vegan-friendly version.
What can I add to make this salad more filling?
For a more substantial salad, consider adding protein sources like shredded rotisserie chicken, chickpeas, or diced tofu. You can also include cooked quinoa or farro for extra texture and nutrients.
