Sichuan Pasta Salad

A Salad with intense flavor!
Contributed by the AICR
and written by Dana Jacobi *

This Sichuan Pasta Salad recipe takes its name from the Chinese province of Sichuan located in southwestern China. Sichuan is one of many styles of Chinese cuisine.

It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper, a common spice used in Asian cuisine, Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.

Of course not all Sichuan dishes are spicy or hot. The Sichuan Pasta Salad is not necessarily, unless you want to make it hot!  The intense flavor of this delicious salad comes more from the melding of all of the flavors from the myriad of ingredients, blending just perfectly.

Sichuan Pasta Salad


* 2 cups 1-inch broccoli florets
* 2 cups bow-tie pasta
* 1 cup diced red bell pepper
* 1 Tbsp. canola oil
* 1 tsp. minced garlic
* 1 tsp. minced ginger
* 3 Tbsp. red wine vinegar
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 2 tsp. roasted sesame oil
* 1/4 cup chopped scallions, green and white parts

In a large pot of boiling water, cook the broccoli for 1 minute.
Using a slotted spoon, transfer the broccoli to a colander and
place under cold running water until the florets are chilled.
Drain well and transfer the broccoli to a mixing bowl.

Add the pasta to the boiling water and cook according to package
directions until it is al dente. Drain the pasta in the colander, rinse
under cold running water, and drain well.

Add the pasta to the broccoli. Add the red pepper to the pasta and

Heat the oil in a small saucepan or skillet over medium-high heat.
Add the garlic and ginger and swirl the pan until they are fragrant,
about 30 seconds. Add the vinegar, sugar, salt and pepper and cook
until the vinegar boils, 1 minute.

Off the heat, add the sesame oil, swirling to blend, then pour the hot
dressing over the pasta and vegetables. Using a fork, toss to combine
the salad and dressing. Add the scallions and serve the pasta salad
immediately, or cover and refrigerate for up to 24 hours.

Makes 4 servings.

Per serving: 240 calories, 7 g total fat (0 g saturated fat), 37 g carbohydrate, 7 g protein, 3 g dietary fiber, 310 mg sodium.

* “Dana Jacobi, is the author of the "12 Best Foods Cookbook" and contributor to AICR’s
New American Plate Cookbook: "Recipes for a Healthy Weight and a Healthy Life".

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