Summer Asian Pasta Salad Recipe

This Summer Asian Pasta Salad Recipe combines tender fusilli noodles, crisp vegetables, grilled green onions, and a bold Asian-inspired dressing for a refreshing dish packed with flavour. Featured on Maddie and Kiki’s BBQ Barn Season 2, this easy pasta salad recipe brings together teriyaki sauce, Thai sweet chili, sesame oil, fresh lime, and herbs to create the perfect barbecue side dish for warm-weather entertaining.

The Inspiration

Pasta salad has long been a favourite for gatherings because it is easy to prepare, customizable, and perfect for serving a crowd. While traditional pasta salads often feature creamy dressings or Mediterranean flavours, this Summer Asian Pasta Salad takes inspiration from the bold flavours found throughout Asian cuisine.

The recipe combines familiar barbecue side dish traditions with ingredients inspired by Japanese, Thai, and Southeast Asian flavours. Sesame oil adds a rich nutty aroma, teriyaki sauce provides a savoury sweetness, and Thai sweet chili sauce brings a gentle heat that balances beautifully with fresh lime juice.

Inspired by the outdoor cooking and entertaining style of Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo showcase how simple ingredients can be transformed into a vibrant dish perfect for sharing. This recipe reflects the spirit of summer grilling by incorporating charred green onions from the barbecue, adding smoky depth and a unique flavour that elevates the entire salad.

Ingredients

1 lb of dried fusilli noodles
8 green onions, thinly
2 tbsp olive oil
2 tbsp sesame oil
¼ cup Teriyaki sauce
2 tbsp Thai sweet chili sauce
Juice of 1 lime
1 red bell pepper, seeded and cut into ½ inch pieces
1 yellow bell pepper, seeded and cut into ½ inch pieces
¼ cup fresh cilantro leaves, chopped
¼ cup chopped roasted peanuts
Toasted sesame seeds, for garnish

Methods

Cook pasta in a large pot of boiling salted water for 8-10 minutes or until pasta is al dente.
Drain pasta and let cool.
Meanwhile, pre-heat grill to high heat.
Toss the green onions with olive oil.
Place green onions on hot grill and cook for 3 minutes, flipping every minute or so.
Once nicely charred, remove scallions from the grill.
In a small bowl whisk together sesame oil, teriyaki sauce, Thai chili sauce and lime juice.
Whisk ingredients until evenly blended.
Pour the dressing mixture over noodles.
Chop the charred green onions into small pieces.
Add the bell peppers, cilantro, green onion and chopped roasted peanuts.
Mix to combine evenly.
Place pasta salad in the refrigerator for 30 minutes to chill and serve.
Top with toasted sesame seeds Enjoy!

Serving Suggestions

This Summer Asian Pasta Salad Recipe is an ideal side dish for summer barbecues, picnics, potlucks, and outdoor gatherings. Its refreshing flavours make it the perfect companion to grilled chicken, barbecue ribs, seafood, burgers, or vegetable skewers.

Serve it as part of a complete summer spread alongside fresh fruit, grilled vegetables, and refreshing beverages. Because it can be prepared ahead of time, this pasta salad is also a convenient option for entertaining guests.

For a larger gathering, serve it in a colourful bowl topped with extra herbs, sesame seeds, and roasted peanuts for an impressive presentation.

Final Thoughts

This Summer Asian Pasta Salad Recipe is a celebration of fresh ingredients, bold flavours, and creative barbecue-inspired cooking. Inspired by Maddie and Kiki’s BBQ Barn Season 2, this recipe demonstrates how a simple pasta salad can become a memorable dish with the addition of grilled vegetables, vibrant sauces, and Asian-inspired seasonings.

The combination of chewy fusilli noodles, crisp bell peppers, smoky green onions, sweet teriyaki flavours, and fresh herbs creates a dish that is satisfying, colourful, and full of personality. Whether you are preparing food for a backyard barbecue, a family gathering, or a casual summer meal, this pasta salad is guaranteed to bring freshness and flavour to the table

Find more recipes from Maddie & Kiki’s BBQ Barn here!