GINGER-MISO PASTA SALAD
No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
MISO PASTA SALAD RECIPE
Yield serves 2, generously
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the miso dressing ingredients. Taste and season with pepper.
- Cook your pasta according the package instructions. Drain and set aside to cool. In a large bowl, mix together the pasta, peppers and cucumbers. Add the miso dressing a bit at a time, tossing and tasting. Top with green onions and sesame seeds and enjoy!
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
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