Pin A vibrant, savory pasta salad featuring Japanese miso dressing, crisp vegetables, and nutty sesame accents—a perfect fusion for a refreshing lunch or side dish.
I first made this miso pasta salad for a summer picnic, and everyone loved the refreshing flavors and colorful vegetables. It quickly became a staple for both casual lunches and special gatherings.
Ingredients
- Pasta: 250 g short pasta (e.g. fusilli, penne)
- Vegetables: 1 cup edamame, shelled and cooked, 1 small cucumber diced, 1 medium carrot julienned, 4 radishes thinly sliced, 2 spring onions sliced, 1 red bell pepper thinly sliced
- Dressing: 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 tbsp fresh ginger grated, 1 clove garlic minced, 2 tbsp water (to thin as needed)
- Garnishes: 2 tbsp toasted sesame seeds, 2 tbsp chopped fresh cilantro (optional), 1 sheet nori sliced into thin strips (optional)
Instructions
- Cook Pasta:
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare Dressing:
- In a bowl, whisk together miso paste, rice vinegar, soy sauce, sesame oil, honey or maple syrup, ginger, garlic, and water until smooth. Adjust water for desired consistency.
- Combine Vegetables:
- In a large bowl, combine cooled pasta, edamame, cucumber, carrot, radishes, spring onions, and bell pepper.
- Toss Salad:
- Pour miso dressing over salad and toss until evenly coated.
- Garnish and Serve:
- Transfer to a dish and garnish with sesame seeds, cilantro, and nori if desired. Serve chilled or at room temperature.
Pin Sharing this salad at family lunches is always a hit. My kids love the crunchy veggies, and it's become our favorite go-to for healthy, tasty sides.
Required Tools
Large pot, colander, mixing bowls, whisk, knife, cutting board
Allergen Information
Contains soy (miso paste, soy sauce), gluten (pasta, soy sauce unless using gluten-free varieties), and sesame. Always check product labels for allergens.
Nutritional Information
Per serving: Calories 380, Total Fat 10 g, Carbohydrates 58 g, Protein 12 g
Pin This salad is a refreshing meal on its own or as part of a spread—colorful, delicious, and nourishing in every bite.
Recipe Q&A
- → Can I use a different type of pasta?
Yes, short pastas like fusilli or penne work best. Soba noodles are also delicious for a more Japanese flair.
- → How do I make this vegan?
Simply choose maple syrup instead of honey in the dressing. All other ingredients are already plant-based.
- → What proteins can I add?
Grilled tofu or chicken make great additions for extra protein, mixed in just before serving.
- → Is this dish served hot or cold?
It's best served chilled or at room temperature, allowing the flavors to develop and meld.
- → Are there gluten-free options?
Choose gluten-free pasta and soy sauce to make this meal suitable for gluten sensitivities.
- → Can I prepare this in advance?
This dish holds up well in the fridge, making it ideal for meal prep or picnics. Add garnishes just before serving.