This week I needed to make a salad for our annual ‘Sizzling Summer Salad Social’ at church. With only a few ingredients on hand, and no time for a grocery store run, I was mulling over the idea of pasta salad with a Greek flare…tomatoes, basil, cucumbers, olives, feta, purple onions and a balsamic dressing. Then I realized, I didn’t have any olives and, you can’t make a Greek salad without olives…nope, that wouldn’t do. Hmm, I looked in my produce drawer again and found a red bell pepper, green onions, grated carrots, basil and edamame and that’s when I got the idea for an Asian Pasta Salad. Loaded with hearty veggies and bathed in a homemade soy ginger dressing it turned out rather tasty, if I do say so myself. Hope you enjoy making and eating it as much as I did!
Asian Pasta Salad
- 1 lb bowtie pasta
- 1 red bell pepper, chopped
- 1 small bunch green onions, copped
- 1 cup shredded carrots, chopped
- 1 cup edamame
- 5-6 large basil leaves, julienned
- Chow mein noodles (if desired)
Cook pasta according to directions on the package. While pasta is cooking, chop red bell pepper, green onions and shredded carrots. I buy the bags of carrots already pre-shredded; for this recipe, the pieces were too long so I did a rough chop. Roll up basil leaves and slice cross-wise. Put vegetables, basil and edamame to a large mixing bowl. Strain pasta; run cold water over it for a minute or two to cool it down. Mix pasta in with vegetables and toss. Add dressing and combine. Garnish with more julienned basil leaves and chow mein noodles.
- 2/3 cup rice vinegar
- 1 clove garlic, chopped
- 2 T soy sauce
- 1 tsp sesame oil
- 5 T agave nectar or 2 T brown sugar
- 1/3 cup light olive oil
- ½ tsp salt
- ¼ tsp pepper
Mix all ingredients in a blender or magic bullet. If too sour, add more sugar, agave or olive oil. I like to keep the oil and sugar at a minimum to avoid the extra fat and carbs. Adjust to your personal likes and taste.