Asian Pasta Salad
Cook time includes time to cook the pasta. I love a chunky pasta salad so I generally start by adding a cup of each chopped vegetable, you can add more or less, depending on what you like. *I use 3 tablespoons but you can start with 1 or 2 tablespoons
Servings: 6
Ingredients
For the dressing:
- 1 1/2 tablespoons fresh ginger coarsely chopped
- 1 to 2 scallions cut into 2-inch pieces
- 1 clove garlic smashed
- 2 to 3 tablespoons Asian Fish Sauce*
- 1 tablespoon soy sauce
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons white or brown sugar
For the pasta salad:
- 1 lb. rotini pasta cooked to al dente
- 1 cup cucumbers chopped or cubed
- 1 cup assorted bell peppers diced
- 1/2 cup black olives sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup raw broccoli florets cut into smaller pieces
- 1/2 cup raw cauliflower florets cut into smaller pieces
- 1/2 cup carrots chopped
- fresh basil and/or scallions thinly shredded or chopped fine for garnish
- salt and pepper to taste
Instructions
For the dressing:
- In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce (feel free to start with only 2 tablespoons), soy sauce, lime juice and sugar and process until smooth. Taste and adjust any ingredients as needed.
For the pasta salad:
- Place all of the pasta salad ingredients into a large mixing bowl. Pour the dressing over the top and mix together. Garnish with the fresh basil and/or diced scallions and season with a little salt and pepper if desired. Toss, serve and enjoy!