VALERIE BERTINELLI MAKES GINGER-MISO PASTA SALAD THAT'S PERFECT FOR PICNICS

Valerie Bertinelli makes ginger-miso pasta salad that's perfect for picnics image

Provided by @MakeItYours

Number Of Ingredients 16

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 chives, to garnish
1 tablespoon toasted sesame seeds, to garnish
3 tablespoons white miso paste
3 tablespoons grated ginger
2 tablespoons 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 for al dente. When the pasta is al dente, add in the broccoli and cook for 1 minute before draining. Drain and let cool slightly.
For the dressing:
Add all the ingredients to a Mason jar, cover and shake to emulsify. Set aside.
To assemble:
Add the cucumbers, bell pepper, edamame and carrot to a large bowl. Add in the slightly cooled pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.