Add a burst of color and flavor to your table with my Asian Pasta Salad with Miso Dressing. Tender pasta is tossed with crisp vegetables, protein-rich edamame, crunchy almonds, sweet mandarin oranges, and a vibrant sesame-inspired dressing that brings everything together. Perfect for meal prep, potlucks, barbecues, and easy lunches, this refreshing salad delivers the ideal balance of sweet, savory, and tangy flavors while packing plenty of texture into every bite.
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Ingredients
Find below the list of ingredients I used to make my Asian Pasta Salad with Miso Dressing.
- Short Pasta
- Shelled Edamame
- Red Cabbage
- Carrots
- Bell Pepper
- Mandarin Orange Segments
- Green Onion
- Toasted Almond Slices
- Fresh Cilantro
- White Miso Paste
- Rice Vinegar
- Sesame Oil
- Low Sodium Soy Sauce
- Liquid Honey
- Garlic Clove
- Grated Ginger
See recipe card for quantities.
How to make Asian Pasta Salad with Miso Dressing
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled. Drain well and set aside.
- Prepare the vegetables: Thinly slice the red cabbage, shred the carrots, dice the red bell pepper, slice the green onions, and chop the cilantro. Drain the mandarin oranges and thaw the edamame if using frozen.
- Make the miso dressing: Whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
- Toss the salad: Add the pasta to a large bowl and top with all of the other salad ingredients. Pour the dressing over the salad and toss until evenly coated
5. Chill and serve: Cover and refrigerate for at least 30 minutes before serving. Garnish with additional almonds, green onions, or cilantro if desired.
Storing the Asian Pasta Salad
Store the Asian Pasta Salad with Miso Dressing in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as the salad sits, making it an excellent make-ahead option for meal prep, lunches, and summer gatherings. Give the salad a good toss before serving, as some of the dressing may settle at the bottom of the container. If the pasta has absorbed much of the dressing, refresh the salad with a small splash of rice vinegar, lime juice, or a drizzle of sesame oil before serving.
You may also like
If you enjoyed the savory-sweet miso flavors in this Asian Pasta Salad with Miso Dressing, try Miso Glazed Carrots or Sheet Pan Miso Honey Chicken for two more recipes that showcase the rich umami flavor of miso in delicious and approachable ways. Looking for another fresh and colorful salad? Apple Almond Shrimp Salad combines crisp produce, crunchy textures, and protein for a satisfying meal that's perfect for lunches and summer gatherings. If pasta is your comfort food of choice, French Onion Chicken Pasta and Creamy Pasta with Asparagus and Bacon are both hearty, flavor-packed dishes that make excellent additions to your weeknight dinner rotation.
Recipe
Asian Pasta Salad with Miso Dressing
Ingredients
Salad Ingredients
- 340 g Short Pasta 12 ounces
- 1 cup Shelled Edamame thawed
- 2 cups Red Cabbage shredded
- 1 cup Carrots shredded
- 1 large Red Bell Pepper cored and thinly sliced
- 1 cup Canned Mandarin Segments drained
- 2 pieces Green Onions sliced
- ½ cup Blanched Sliced Almonds toasted
- ¼ cup Fresh Cilantro chopped
Miso Ginger Dressing
- 2 tablespoon White Miso Paste
- 2 tablespoon Rice Vinegar
- 2 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Sesame Oil
- 2 tablespoon Canola Oil
- 1 tablespoon Liquid Honey
- 1 clove Garlic finely minced
- 1 teaspoon Grated Ginger
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled. Drain well and set aside.
- Prepare the vegetables: Thinly slice the red cabbage, shred the carrots, dice the red bell pepper, slice the green onions, and chop the cilantro. Drain the mandarin oranges and thaw the edamame if using frozen.
- Make the miso dressing: Whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
- Toss the salad: Add the pasta to a large bowl and top with all of the other salad ingredients. Pour the dressing over the salad and toss until evenly coated
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving. Garnish with additional almonds, green onions, or cilantro if desired.
