Ginger miso pasta salad recipe from Valerie Bertinelli

Chef notes

No mayo alert! This Japanese-inspired pasta salad is filled with edamame, carrots, and peppers, and its dressing is made with miso, ginger, soy, and sesame. It improves when seated, which means it’s perfect for picnics.

Preparation

For the salad:

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. When the pasta is al dente, add the broccoli and cook for 1 minute before draining. Drain and let cool slightly.

For the dressing:

Add all the ingredients to a mason jar, cover and shake to emulsify. Put aside.

To assemble:

Add the cucumbers, peppers, edamame and carrot to a large bowl. Add the slightly cooled pasta and broccoli. Pour the dressing over the salad and toss to combine. Garnish with chopped chives and sesame seeds.