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This Chinese-inspired spaghetti salad is my go-to recipe for any party or potluck. It can easily be doubled or tripled to accommodate a crowd. In my humble opinion, this is the perfect pasta salad.
Ingredients
- 1 (8 ounce) package spaghetti, broken in half
- 6 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon Chinese five-spice powder, or more to taste
- 4 hard-boiled eggs, halved and sliced
- 2 leeks, halved and thinly sliced
- 1 cup cubed fully cooked ham
- 2 tablespoons dark soy sauce, or more to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 2
Meanwhile, stir vegetable oil, soy sauce, vinegar, lemon juice, sugar, salt, and Chinese five-spice powder in a bowl to make dressing.
Step 3
Drain spaghetti and place in a large bowl. Immediately pour dressing over spaghetti and mix well, so the warm spaghetti can soak up the dressing. Allow to cool completely, about 1 hour.
Step 4
Mix eggs, leeks, and ham into the cold spaghetti and set aside for 1 hour for flavors to combine. Season with dark sweet soy sauce and more Chinese five-spice powder.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 603 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat7g | 36% |
| Cholesterol231mg | 77% |
| Sodium2216mg | 96% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein21g | |
| Vitamin C22mg | 112% |
| Calcium75mg | 6% |
| Iron4mg | 23% |
| Potassium425mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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