GINGER-MISO PASTA SALAD

Ginger-Miso Pasta Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 17

Kosher salt
1 pound cavatappi pasta
3 cups broccoli florets
2 Persian cucumbers, sliced in half, then into 1/4-inch-thick half-moons
1 red bell pepper, diced
1 cup frozen shelled edamame, thawed
1/2 cup shredded carrot
3 tablespoons chopped fresh chives
1 tablespoon toasted sesame seeds
3 tablespoons yellow miso paste
3 tablespoon grated ginger
2 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.