Japanese Miso Pasta Salad (Print)
Japanese-inspired pasta meets crisp veggies, miso dressing, and sesame for a vibrant, flavorful salad.
# Components:
→ Pasta
01 - 8.8 oz short pasta (such as fusilli or penne)
→ Vegetables
02 - 1 cup shelled and cooked edamame
03 - 1 small cucumber, diced
04 - 1 medium carrot, julienned
05 - 4 radishes, thinly sliced
06 - 2 spring onions, sliced
07 - 1 red bell pepper, thinly sliced
→ Dressing
08 - 3 tablespoons white miso paste
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon freshly grated ginger
14 - 1 clove garlic, minced
15 - 2 tablespoons water, or more as needed for consistency
→ Garnishes
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
18 - 1 sheet nori, sliced into thin strips (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse thoroughly under cold water to cool, then set aside.
02 - In a mixing bowl, vigorously whisk together white miso paste, rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, ginger, garlic, and water until emulsified and smooth. Adjust water for desired consistency.
03 - In a large bowl, gently combine cooled pasta, edamame, cucumber, carrot, radishes, spring onions, and red bell pepper.
04 - Pour dressing over assembled salad and toss well to ensure all ingredients are evenly coated.
05 - Transfer the salad to a serving dish. Finish with a sprinkle of toasted sesame seeds, cilantro, and nori strips if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- Flavorful Japanese-inspired miso dressing
- Quick and easy to prepare for any occasion
02 -
- Use gluten-free pasta and soy sauce for allergy-friendly option
- Maple syrup makes the dressing vegan
03 -
- Soba noodles work great as a pasta substitute for a Japanese twist
- Add grilled tofu for extra plant-based protein