Asian kimchi pasta salad is gluten free and packed with lots of flavors from not only the kimchi but the soy sauce, ginger, sesame oil, and lime juice. Asian kimchi pasta salad is also loaded with celery, cucumber, carrot, bell pepper, and green onion. It is a great switch up from a classic Italian pasta salad and perfect for your next BBQ.
How could I go a whole summer without posting a single pasta salad recipe? Let’s put a stop to that right now! Kimchi pasta salad is loaded with veggies, a spicy Asian dressing, and gluten-free chickpea noodles. It’s basically bad for you NOT to eat this healthy BBQ side option.
Kimchi is a spicy fermented cabbage and vegetable side used for topping pho, rice, any many other Asian-inspired dishes. I love to use it in fried rice.
Tomorrow is the last day for my limited summer grilling series “Burger and Beer Friday.” Throughout the summer I talked about the best frozen burgers, veggie burgers, chicken burgers, hot dogs, and brats. Head over to my Instagram IGTV section to catch the run down of all the summer’s best grilling options. In my opinion, Costco was the winner for frozen burgers and hot dogs. The rest of the field was pretty delicious as well.
I was trying to give you guys lots of side dish options here while I was talking burgers on social media. Some of my favorite BBQ side dishes from this summer have been the grilled mango sweet potatoes, Calabrian chili pub cheese dip, fresh summer tomato salad, grilled veggie skewers, and (my favorite appetizer that could totally be a main dish) THE BEST beer brined grilled buffalo chicken wings.
It has been quite a grill filled summer here and I can’t wait to do it again next year.
Let’s talk pasta salad before we totally say goodbye to all things grill and start talking school lunches and meal prep.
Asian kimchi pasta salad uses flavors from jarred kimchi for the base of a sesame-soy-lime-vinegar sauce. The dressing is mixed in with Banza chickpea noodles, cucumber, bell pepper, celery, cabbage, green onion, and carrot. Garnish with more green onion and a sprinkle of sesame seeds.
There is something for everybody in this salad. Your gluten-free friends will thank you for a party option they can enjoy. Your veggie hater friends (or husband) won’t even complain about all the veggies because they will be raving about the spicy dressing.
Asian Kimchi Pasta Salad
Gluten-free chickpea pasta tossed together with cucumbers, carrots, cabbage, bell pepper, kimchi, green onions, and a soy-sesame-lime-chili-vinegar sauce.
Ingredients
- 8oz Banza chickpea pasta
- 2 carrots, peeled and julienned
- 2 celery stalks, thinly sliced into 1/2 moon shapes
- 1 cucumber, julienned (excluding the seedy part)
- 1 orange bell pepper, seeded, stem removed, and diced
- 3 green onions, chopped
- 1/4 cup thinly sliced green or purple cabbage
- 1/4 cup jarred kimchi
- 1 teaspoon sesame seeds
- FOR THE DRESSING:
- 1 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp apple cider vinegar
- 1/2 tsp chili garlic sauce
- 1 tsp kimchi liquid
- juice 1/2 lime
- 1/2 tsp honey
- pinch of salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add noodles. Cook according to packaging instructions. After about 10-12 minutes of boiling, drain, and rinse pasta with cold water.
- While the pasta is cooking, mix together all the dressing ingredients in a small mixing bowl. Add one of the chopped green onions. Let it sit while you prep the veggies.
- For easy julienned vegetables, I use a handy peeler (see below). Dice the kimchi into smaller pieces.
- Add the cooled and rinsed noodles to a large serving/mixing bowl. Add all the vegetables and sauce. Mix to combine.
- Top with sesame seeds and a little extra salt or green onions if wanted.
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