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Friday, October 17, 2014

Asian Vegan Pasta Salad


In honor of National Pasta Day, I made this super quick, ridiculously easy pasta salad comes together in whatever length of time it takes you to chop up some veggies, thanks to a store bought sauce from Trader Joe's. I have a more complicated version that is more Thai based, with a fresh dressing but this one is way faster and really yummy, just the way a salad should be!  Since the dressing comes from Trader Joe's Soyaki sauce, there is not need to add any oil :) Feel free to switch out the veggies to suit your taste buds.

-8 ounces boiled pasta (I used a shiratake pasta that is essentially all fiber and no other carb)
-1 cup chopped kale (I used the mix from Trader Joe's that includes brussel sprouts and red cabbage)
-1 cup chopped carrots
-1 red pepper, diced
-4 green onions (scallion), finely diced
-1 cup chopped fresh mushrooms
-1 cup chopped sugar snap peas
-1 teaspoon ground ginger
-1/4 teaspoon salt
-1 tablespoon black sesame seeds
-3-4 tablespoons Trader Joes Soyaki sauce (similar to a sesame teriyaki)
-1/2 cup chopped cilantro or basil leaves

To make
-Once your veggies are chopped, toss together and serve!

*If making this in advance, mix the pasta with the Soyaki sauce and then layer the rest of the ingredients. Cover and place in refrigerator and toss right before serving.

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1 comment:

  1. This recipe offers the added benefit of conserving water, a particular concern for those living in drought-stricken California where Governor Jerry Brown imposed pasta vegan