Who says pasta salads can only be with mediterranean flavours? This lovely summer pasta salad comes with an Asian twist: made with peanut butter, ginger and served with edamame and coriander. It’s super refreshing and works well as a side for a BBQ or to take along to the next picnic!
This recipe was made for Le Moulin as part of our collaboration.
Find more lovely pasta recipes here in my recipe archive.
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Serves 4 – Prep: 30 min
500g Le Moulin Spirale pasta
2 cucumbers
2 spring onions
300g shelled and cooked edamame beans
20g chopped coriander
4 tbsp black sesame seeds
For the dressing:
200g peanut butter
2 tbsp rice wine vinegar
3 tbsp soy sauce
2 tsp sesame oil
4 tbsp lime juice
4 tsp minced ginger
2 tbsp sugar
2 garlic cloves, crushed
170ml water
Cook the pasta in salted boiling water for 12 minutes. Drain and rinse with cold water, then set aside.
While the pasta is cooking, peel the cucumbers, cut them lengthwise and remove the seeds with a spoon. Then cut the cucumbers into small cubes.
Trim the spring onions and cut them into slices.
Gradually mix all the ingredients for the dressing in a bowl until smooth.
Place the pasta, diced cucumber, spring onions and edamame beans in a bowl.
Add the dressing and chopped coriander and mix well. Sprinkle with black sesame seeds before serving.
