Gingery Pasta Salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Course: Lunch-To-Go, Main Dish

Cuisine: Asian

Author: Heather Nicholds

During the warmer months pasta salad is a wonderful way to have a fresh meal (especially when sharing!) that brings in colorful, seasonal veggies. The ginger-miso dressing used in this one helps to boost your body's metabolism and is really tasty too!

Ingredients

4 oz whole grain pasta, dry measure
1 Tbsp fresh ginger, grated and squeezed for juice
1 Tbsp miso
2 Tbsp brown rice vinegar, or apple cider vinegar
2 Tbsp sesame oil, untoasted
1 tsp toasted sesame oil
pinch red pepper flakes, optional
1 cup snow peas, sliced
1 cup bean sprouts
1 bell pepper, chopped
1 cup edamame beans, shelled
2 Tbsp green onion, chopped
2 Tbsp fresh cilantro, or parsley, chopped
2 Tbsp sesame seeds

Instructions

Start by cooking the noodles in boiling, lightly salted water. You can also cook a whole grain like rice or quinoa instead of a pasta if you prefer. For brown rice or corn pastas, they cook while the water is coming to a boil rather than at a full boil, like wheat pastas. Cook them by adding cool water whenever it comes up to a rolling boil.
While the noodles are cooking, make the dressing by squeezing the pulp of the grated ginger to get the juice only into a large bowl. Add the miso, vinegar, oils and chile paste if you're using it. Whisk it until the miso dissolves. Add the chopped vegetables to the bowl and toss them in the dressing.
Once the noodles are done, drain them and add them to the bowl for a final toss along with the sesame seeds.

Nutrition