Asian Pasta Salad with Miso Dressing
Toss cooked pasta with fresh vegetables, fresh herbs, and a miso sesame ginger 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.
Nutrition
Calories: 411kcalCarbohydrates: 61gProtein: 14gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 433mgPotassium: 575mgFiber: 6gSugar: 12gVitamin A: 5217IUVitamin C: 64mgCalcium: 86mgIron: 2mg
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