Whole-Wheat Pasta Salad with Miso-Ginger Dressing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 309
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 52
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 515
- Total: 55 min
- Active: 25 min
Ingredients
Kosher salt
1 pound whole-wheat penne
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons white miso paste
2 tablespoons honey
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon toasted sesame oil
3 tablespoons extra-virgin olive oil
1 red bell pepper, thinly sliced
1 1/2 cups shredded carrots
6 radishes, thinly sliced
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain. Rinse the pasta under cold water to cool, then shake to dry.
- Whisk together the vinegar, soy sauce, miso, honey, ginger, sesame oil and 1/2 teaspoon salt in a large bowl until smooth. Whisk in the olive oil, then add the pasta, bell pepper, carrots, radishes, scallions and herbs; toss. Let sit 30 minutes before serving.