Potsticker Pasta Salad

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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.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Asian

Keyword: pasta salad, potstickers, sesame dressing

Servings:

Calories: 722kcal

Author: Rachael

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.

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