Best 4 Ginger Miso Pasta Salad Recipes
**Explore a symphony of flavors with our tantalizing Ginger Miso Pasta Salad recipes. Embark on a culinary journey where East meets West, blending the piquant heat of ginger with the umami richness of miso. These vibrant salads are not just a feast for the taste buds but also a visual delight, boasting an array of textures and colors. From a refreshing Asian-inspired dressing to a creamy avocado-based sauce, each recipe offers a unique twist on this classic dish. Whether you're a vegetarian seeking a protein-packed meal or a seafood enthusiast craving a light and flavorful option, our collection of Ginger Miso Pasta Salads has something for every palate. Get ready to elevate your lunch or dinner routine with these delectable and nutritious creations.**
Let's cook with our recipes!
GINGER-MISO PASTA SALAD
No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
- Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
- Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.
ANTIPASTO PASTA SALAD
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
- Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
Tips:
- Choose the right ginger: Use young ginger for a milder flavor, or mature ginger for a more intense flavor.
- Peel the ginger thinly: This will help to prevent the ginger from becoming too fibrous.
- Mince the ginger finely: This will help to distribute the flavor of the ginger throughout the salad.
- Use a good quality miso paste: Look for a miso paste that is made with whole soybeans and has a rich, complex flavor.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it, as this will make it mushy.
- Add the dressing to the pasta while it is still warm: This will help the dressing to absorb into the pasta.
- Chill the salad before serving: This will help the flavors to meld together and will make the salad more refreshing.
Conclusion:
Ginger miso pasta salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, salty, and umami flavors, this salad is sure to be a hit with everyone who tries it.
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