Sesame Ginger Pasta Salad
This tangy Asian flavored pasta salad is chock full of tender veggies and a delicious twist on the traditional cold side salad. It can be served as a side dish to dinner, or as a light lunch.
- 1 tbsp sesame seeds
- 4 inch ginger root peeled
- 3 tbsp Dijon mustard
- 2 tbsp vinegar
- 1 tbsp sesame oil
- 2 tsp sugar
- 1/2 tsp soy sauce
- 16 oz farfalle pasta cooked according to the package directions, drained
- 8 oz snow peas blanched
- 1 sweet red pepper seeded & diced
- 1/2 cup diced celery
- 1/2 cup thinly sliced green onions
In a small skillet, over medium heat, toast the sesame seeds, about two minutes or until they’ve turned a light brown. Set them aside.
Use a fine grater to grate the ginger into a fine sieve placed over a small bowl. Press out the liquid with the back of a spoon to get the juices out. Should yield about 1 1/2 tbsp worth of liquid.
To the ginger juice, add the mustard, vinegar, sesame oil, sugar, and soy sauce. Whisk all the ingredients together until the dressing is smooth.
In a large mixing bowl combine the cooked pasta, snow peas, diced pepper, chopped celery, and the dressing.
Toss until everything is coated, and then put it in the refrigerator to chill. Serve cold, making sure to toss everything again right before hand.
Add chopped rotisserie chicken to this recipe to make it a meal, or just to make it a heartier pasta salad.
This dish can also be served at room temperature, depending on personal preference.
Calories: 350kcal | Carbohydrates: 64g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 367mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1153IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 2mg