Asian Summer Pasta Salad
Makes 8-10 servings.
I love asian food and in the winter I make a lot of soups and homemade ramen. But I was craving something light with asian flavors and thus, this salad was born. You can easily omit the cooked turkey to make it vegetarian, I just had some on hand from last nights dinner. You can also sub in some shredded chicken, cooked ground chicken, or some shrimp. Shredded carrots would also be great in this salad (I didn’t have any on hand). I hope you enjoy my lighter fare summer asian food!
INGREDIENTS
1 cup cooked chickpea pasta (shape of your choice :) - cooled off completely
1 cup shelled edamame
1 cup fresh corn off the cob (can also use frozen that has been thawed)
1/2 cup scallions, chopped
1 cup cooked ground turkey meat
1 cup microgreens
DRESSING INGREDIENTS
1 tbsp mayo (I use this one or this one depending which is on sale)
1 tsp yellow mustard
1 tsp rice wine vinegar
1 tsp rice seasoning (I use this one)
1/4 tsp salt
1 tbsp toasted sesame oil
DIRECTIONS
Add all ingredients into a bowl.
Make the dressing in a separate bowl. Whisk the ingredients thoroughly. Pour over pasta mix.
Serve cold and enjoy!