Food · Vegan

Wasabi Pasta Salad

If you can’t stand the heat, don’t come into the kitchen for this one.

I don’t naturally have a high spice tolerance, but since I love interesting flavors, some spicy foods have really grown on me. Wasabi is definitely one of those. It’s honestly why I love sushi so much, and I think it is a perfect flavor combination with avocado.

The vinaigrette on this pasta salad is very unique, if you’re looking for a pasta salad that steps outside of it’s box, this is the one for you.

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👉  Wasabi is from the same family as horseradish and mustard. In the grocery store look for pure wasabi paste near you sushi counter if you have one, or with the refrigerated condiments. Be sure to read the ingredient list as some brands mix wasabi with horseradish.

Wasabia Japonica (which is the root that wasabi is made from) resembles a green, spiny, parsnip. And I’ve never seen it in a store.

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For this recipe the avocados to be leaning more toward the side of ripeness. You want to be able to dice them into large chunks, so they shouldn’t fall apart, but I also like they soften enough to break down from the dressing a little bit.

The vinaigrette on this pasta salad is very unique, if you’re looking for a pasta salad that steps outside of it’s box, this is the one for you.

This rainbow of a salad includes cherry tomatoes, red and green onion, yellow pepper, and avocado, livened with a light wasabi cilantro dressing and traditional bow tie noodles.

Wasabi Pasta Salad

2 cups dry bow tie pasta (I used mini)

3/4 cup olive oil

3.5 tbsp white wine vinegar

2-3 teaspoons wasabi paste

salt & pepper

1/2 cup chopped cilantro

2 avocados

1.5 cup cherry tomatoes

1/2 of a small red onion

3-4 green onions

1 small yellow pepper

Bring water to boil in a saucepan, add pasta, and cook until al dente. Rinse pasta in a colander under cold water and set aside.

Whisk together the olive oil, white wine vinegar, wasabi paste, salt and pepper, and cilantro in a small bowl.

Pit the avocados, remove the skins, and chop into pieces. Dice the onions and yellow pepper.

In a large bowl combine all vegetables with the pasta and add the vinaigrette. Toss until well coated.

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