Asian Pasta Salad with Vegetables



Recipe from Cooking Inspired Cookbook by Estee Kafra.

When making this for Shabbat or in advance for any occasion, prepare the pasta and vegetables separately and combine before serving. It’s best served lukewarm or at room temperature.

1 pound spaghettini
1 bag (1.5 lb) frozen broccoli florets
1⁄2 cup frozen shelled edamame, defrosted
3 scallions, sliced
2 stalks celery, thinly sliced
3 carrots, peeled and julienned
1 can (15 oz) baby corn, cut into bite-sized pieces
1⁄3 cup toasted sesame seeds


1-1⁄2 teaspoons garlic, minced

1-1⁄2 teaspoons fresh ginger, minced
1⁄3 cup soy sauce

2 tablespoons honey

2 tablespoons toasted sesame oil

Bring a large pot of salted water to a boil. Cook the pasta for 8 to 10 minutes or until al dente. Drain well. Rinse under cold, running water to stop the cooking process.

Dressing: Place the garlic and ginger in a bowl. Stir in the soy sauce, honey and sesame oil, mixing well.
Pour the dressing over the pasta, tossing to coat the pasta evenly. Transfer the noodles to a ZiplocTM bag; marinate in the refrigerator for a minimum of 3 hours.
Bring a large pot of salted water to a boil. Add the frozen broccoli florets and edamame and blanch for 4 to 5 minutes or until the water turns dark green. Strain and transfer to a large serving bowl. Add the remaining ingredients to the bowl. Stir in the pasta, tossing well. Serve at room temperature.

Makes 6 to 8 servings.

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