Easy Asian Pasta Salad

Recipe View In a large pot, bring lightly salted water to a rolling boil. Add spaghetti and cook according to package directions, about 8-10 minutes, or until al dente. (Estimated time: 10 minutes)

Recipe View Drain the spaghetti immediately and rinse thoroughly under cold running water to stop the cooking process. This ensures the pasta remains perfectly textured and prevents it from sticking together. Transfer to a large serving bowl and toss gently with olive oil to prevent sticking. (Estimated time: 5 minutes)

Recipe View In a separate bowl, whisk together the soy sauce, granulated sugar, rice vinegar, toasted sesame seeds, sweet chili sauce, and sesame oil until the sugar is completely dissolved and the dressing is smooth and emulsified. (Estimated time: 3 minutes)

Recipe View Pour the prepared dressing over the cooled pasta, tossing gently but thoroughly to ensure every strand is evenly coated. Add the sliced green onions, diced red bell pepper, and trimmed sugar snap peas to the bowl. (Estimated time: 5 minutes)

Recipe View Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or preferably several hours (or even overnight), to allow the flavors to meld and deepen. (Estimated time: 30+ minutes)

Recipe View Before serving, toss the pasta salad once more to redistribute the dressing and ensure the ingredients are well combined. Serve chilled and enjoy!