Asian Pasta Salad
Now that Memorial Day is over, ophthalmologist I assume it’s fair to say that summer’s here. I know, ailment I know. Summer’s not officially here until June 21st, side effects but it’s hot, humid and I’m at the beach every weekend. To me, that means Summer is Here. And with summer comes cookout season. That means you’ll most likely be asked to bring a side dish or two to a backyard BBQ soon.
Pasta salad has long since been a favorite potluck dish. It’s easy, you can make it well ahead of time and needs nothing more than a spoon to serve. It’s perfect.
And of course, everyone has their favorite version. Some are dressed with mayo and some with vinaigrette. Some are tossed with fruit, some with veggies and many with both. I was really craving cold soba noodles, but wanted to translate those flavors into something a little less…slurpy. Something that would be great on a buffet table.
I made this simple pasta salad with whole wheat shells, shredded carrots, green beans, green onions, cashews and a delicious tahini dressing. Topped with fresh herbs, this is going to be the pasta salad I bring everywhere this summer. It’s light and refreshing, but still unique and addicting. Best of all, it would be great with all manner of seasonal vegetables. Hello summer!
