Gingery Pasta Salad || Healthy Vegan Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

Heat water in a pot and add a little salt for cooking pasta.

Add brown rice fusilli to the water just before it boils, then bring it back to a boil.

Stir the pasta occasionally and add cold water to break the boil as needed until cooked.

Grate fresh ginger using a ginger grater to extract juice, then squeeze out the juice.

In a bowl, mix grated ginger with miso, brown rice vinegar, untoasted sesame oil, and toasted sesame oil.

Chop red bell pepper, snow peas, and bean sprouts, and add them to the bowl with the dressing.

Add chives instead of green onions to the vegetable mixture.

Stir the dressing and vegetables together before adding the cooked pasta.

Once the pasta is cooked, drain and rinse it under cool water to remove excess starch.

Combine the pasta with the vegetable and dressing mixture, tossing to coat evenly.

Add toasted sesame seeds and mix through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens