Potsticker Pasta Salad
This Potsticker Pasta Salad takes all the savory flavors of a pork potsticker and turns them into a fresh, satisfying pasta salad. Tender mini pork meatballs, al dente pasta, quick-pickled vegetables, and edamame are tossed in a sweet-savory sesame chili dressing that makes every bite irresistible.
Why You’ll Love This Recipe
Potsticker flavors in a new form: Everything you love about dumplings, transformed into an easy pasta salad.
Great for meal prep: Holds up well in the fridge and tastes great cold or at room temperature.
Packed with texture: Crunchy pickled veggies, tender pasta, and juicy meatballs in every bite.
Perfect for gatherings: A crowd-pleasing option for potlucks, BBQs, and summer dinners.
What You Need for Potsticker Pasta Salad
For the Mini Meatballs
- 1 pound ground pork
- 3 tablespoons finely minced red onion
- 3 tablespoons finely sliced green onion
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon hoisin sauce
- 2 tsps Gochujang
- 1 Tbs honey or molasses
For the Pasta Salad
- 8 ounces (½ pound) penne pasta or another short pasta
- 1 cup shelled edamame, cooked and cooled
For the Quick-Pickled Vegetables
- 1 cup thinly sliced cucumber
- 1 cup shredded carrot
- ½ cup thinly sliced red onion
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon dried dill
- ½ teaspoon onion powder
For the Dressing
This amount is designed for ½ pound (8 oz) of pasta.
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 1 tablespoon chili crisp
- 3 tablespoons honey
How to Make Potsticker Pasta Salad
Make the mini meatballs
In a bowl, combine the pork, red onion, green onion, soy sauce, garlic, ginger, and hoisin sauce. Mix gently until just combined.
Roll into small meatballs about 1 inch in diameter. Cook in a skillet over medium heat until browned and cooked through, about 8–10 minutes. Let cool slightly.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and rinse under cold water to cool.
Quick-pickle the vegetables
In a medium bowl, whisk together the white vinegar, sugar, dill, and onion powder. Add the cucumber, carrot, and red onion. Let sit for 15–20 minutes while you prepare the remaining ingredients.
Mix the dressing
Whisk together the sesame oil, soy sauce, garlic, ginger paste, chili crisp, and honey until smooth.
Assemble the salad
In a large bowl, combine the cooled pasta, cooked meatballs, edamame, and drained pickled vegetables. Pour the dressing over the top and toss until everything is evenly coated.
Serve immediately or chill for 30 minutes to let the flavors meld.
Variations & Substitutions
- Protein Swaps: Use ground chicken or turkey instead of pork. For a vegetarian version, substitute baked tofu cubes or extra edamame.
- Pasta Options: Try rotini, bowtie pasta, fusilli, or a gluten-free short pasta if needed.
- Vegetable Add-Ins: Shredded cabbage, bell peppers, snap peas, cilantro, or green onions all work well with this flavor combo.
- Make it Spicier: Increase the chili crisp to 2 tablespoons or add a pinch of red pepper flakes.
Tips for the Best Pasta Salad
- Don’t overmix the meatball mixture. Keeping it gentle helps the meatballs stay tender.
- Rinse the pasta after cooking. This stops the cooking process and keeps the salad from becoming gummy.
- Drain the pickled vegetables well. Too much pickle liquid can dilute the dressing, and make it tangier.
- Let it chill. The flavors become even better after 30–60 minutes in the refrigerator. Reserve a little dressing to toss it once more before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, refresh it with a splash of soy sauce and a drizzle of sesame oil before serving.
More Pasta Salads
- Chicken Pasta Salad
- Bowtie Pasta Salad
- Mediterranean Pasta Salad
- Mexican Street Corn Pasta Salad
- Pesto Pasta Salad
Potsticker Pasta Salad
This Potsticker Pasta Salad is the kind of recipe that disappears quickly at potlucks. It’s packed with bold Asian-inspired flavors, plenty of crunch, and a sweet-spicy dressing that ties everything together.
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Servings: 4
Calories: 722kcal
Ingredients
For the Mini Meatballs
- 1 pound ground pork
- 3 tablespoons red onion finely minced
- 3 tablespoons green onion
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon ginger grated fresh or paste
- 1 tablespoon hoisin sauce
- 2 tsps Gochujang
- 1 Tbs honey or molasses
For the Pasta Salad
- 8 ounces penne pasta or another short pasta
- 1 cup shelled edamame cooked and cooled
For the Quick-Pickled Vegetables
- 1 cup cucumber thinly sliced
- 1 cup shredded carrot
- ½ cup red onion thinly sliced
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon dried dill
- ½ teaspoon onion powder
For the Dressing
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 1 tablespoon chili crisp
- 3 tablespoons honey
Instructions
Make the mini meatballs
- In a bowl, combine the pork, red onion, green onion, soy sauce, garlic, ginger, and hoisin sauce. Mix gently until just combined.
- Roll into small meatballs about 1 inch in diameter. Cook in a skillet over medium heat until browned and cooked through, about 8–10 minutes. Let cool slightly.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and rinse under cold water to cool.
Quick-pickle the vegetables
- In a medium bowl, whisk together the white vinegar, sugar, dill, and onion powder. Add the cucumber, carrot, and red onion. Let sit for 15–20 minutes while you prepare the remaining ingredients.
Mix the dressing
- Whisk together the sesame oil, soy sauce, garlic, ginger paste, chili crisp, and honey until smooth.
Assemble the salad
- In a large bowl, combine the cooled pasta, cooked meatballs, edamame, and drained pickled vegetables. Pour the dressing over the top and toss until everything is evenly coated.
- Serve immediately or chill for 30 minutes to let the flavors meld.
Nutrition
Calories: 722kcal | Carbohydrates: 79g | Protein: 33g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 1165mg | Potassium: 898mg | Fiber: 5g | Sugar: 28g | Vitamin A: 5436IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 4mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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