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Ginger Asian Edamame Pasta Salad

A vibrant cold pasta salad combining penne, crisp vegetables, and a bright ginger-sesame dressing, perfect for lunch or potlucks.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

  • Penne pasta (1 box, about 12–16 oz, preferably Barilla for best texture)
  • Purple cabbage (1 cup, thinly sliced into 2-inch shreds)
  • Carrots (2, julienned into 2-inch matchsticks)
  • Red bell pepper (1, seeded and diced into 1/2-inch pieces)
  • Green onions (2, sliced thin)
  • Edamame (1 cup, shelled)
  • Sesame oil (1 tbsp, toasted)
  • Soy sauce (1 tbsp, preferably Kikkoman Less Sodium)
  • Rice vinegar (1/2 tbsp)
  • Honey (1/2 tbsp)
  • Fresh ginger (1.5 tsp, freshly grated)
  • Lime (1, juiced)
  • Black pepper (to taste)
  • Sesame seeds (1 tbsp, toasted)

Instructions

  1. Boil salted water until rolling, then add the penne and stir to prevent sticking.
  2. Cook pasta al dente according to package directions, usually 8 to 11 minutes depending on brand.
  3. Drain thoroughly and rinse under cold water to stop cooking and cool the pasta quickly.
  4. Toss the cooled pasta with a teaspoon of sesame oil to prevent sticking while you prepare vegetables.
  5. Slice the purple cabbage thin into two-inch shreds and place into a large mixing bowl.
  6. Julienne both carrots into two-inch matchsticks for even bite and a pleasing crunch.
  7. Dice the red bell pepper into half-inch pieces and thinly slice the green onions on a bias.
  8. Thaw and drain one cup of shelled edamame, removing excess water before adding to the bowl.
  9. Whisk sesame oil, soy sauce, rice vinegar, honey, and freshly grated ginger in a small bowl until emulsified.
  10. Add the juice of one lime and whisk again to brighten the dressing and bring acidity forward.
  11. Season with freshly ground black pepper to taste, then set the dressing aside for flavors to meld.
  12. Combine the cooled pasta, prepared vegetables, and edamame in the large bowl gently but thoroughly.
  13. Pour the dressing evenly over the salad and toss with tongs to coat every piece without crushing ingredients.
  14. Sprinkle toasted sesame seeds and give one final gentle toss to distribute seeds across the salad.
  15. Refrigerate the salad for at least 20 minutes to allow flavors to meld.
  16. Bring the salad out five minutes before serving and toss once more to redistribute any settled dressing.
  17. Garnish with extra green onions or sesame seeds as desired and serve chilled.

Notes

Cook the penne al dente and rinse to preserve texture. Use freshly grated ginger for the best flavor. Toast sesame seeds for added nuttiness.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Chilling
  • Cuisine: Asian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: pasta salad, edamame, ginger, Asian salad, cold salad, vegetarian recipe