Asian Veggie Pasta Salad Bowl with Spicy Almond Sauce
This cold pasta is a meal-in-a-bowl, loaded with Asian-fusion flavors!
1/2 lb. spaghetti
2-3 c. veggies, cut in varying shapes, such as:
6-8 radishes, trimmed and quartered
1 large carrot, grated or shaved with peeler
1 sweet bell pepper, seeded and cut into thin strips
1 zucchini, matchstick cut
1/2 c. packed snipped basil
2 Tbsp. toasted sesame seeds
1 Tbsp. toasted sesame oil
Cook pasta al dente, according to pkg. instructions, drain, rinse with cold water and drain again.
Toss with veggies, basil, sesame seeds and oil.
Whisk together sauce ingredients:
3-4 Tbsp. almond butter (start with 3, add more if to your taste)
2 Tbsp. tamari or soy sauce
2 Tbsp. rice vinegar
1 tsp. miso
2 tsp. toasted sesame oil
1/4 - 1/2 tsp. grated fresh ginger
1/2 small garlic clove, minced or pressed
Add a little water as needed, to thin to a salad dressing consistency; toss with the pasta and veggies.
Recipe created or adapted by Liz Talley, Urban Graze
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