Cooktop Cove: How to make vegetarian Asian pasta salad
By Robin Donovan
When you’re looking for a refreshing yet filling dish to take to a potluck or on a picnic, pasta salad is probably one of the first things you think of. The recipe below is a perfect choice -- it's vegetarian and dairy-free, so it will appeal to just about everyone. Plus, there’s nothing in it that will easily spoil if it’s left out for a bit.
You can vary the ingredients however you like. I sometimes add diced bell peppers (a mix of colors) or use dry-roasted peanuts in place of sliced almonds. This salad gets even better as it sits in the fridge soaking up the flavors of the dressing, so make it a day ahead if you can.
Vegetarian Asian Pasta Salad
4
20 minutes
10 minutes
30 minutes
8 ounces uncooked pasta (short pasta is best, like rotini or rotelle) cooked according to the package directions, drained and cooled
1 medium carrot, finely grated
1 cup shredded red cabbage
½ cup sliced almonds
4 scallions, white and light green parts sliced
¼ cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon honey or agave syrup
1 garlic clove, minced
1 teaspoon grated fresh ginger
Kosher salt
Freshly ground black pepper
In a large mixing bowl, toss together the pasta, carrot, cabbage, almonds and scallions.
In a small bowl, combine the vinegar, soy sauce, sesame oil, honey, garlic and ginger, and stir to mix well.
Toss the dressing with the pasta mixture in the bowl until well coated.
Serve immediately, or cover and refrigerate for up to 3 days.