Pasta salad with edamame and sugar snap peas
This Asian-inspiration salad makes a light, refreshing meal. The quantities listed for the dressing are simply a guideline, a starting point, you can easily increase or reduce any of the ingredients to suit your taste.
- 1 package 500g farfalle (or other pasta of your choice)
- 400g sugar snap peas, trimmed
- 1 package 150g frozen edamame, boiled according to instructions on the packaging, then shelled
- 3 radishes, thinly sliced
- 1/2 cup toasted peanuts, coarsely chopped
- salt and pepper, to taste
For the dressing
- 2 Tablespoons maple syrup/honey
- 3 Tablespoons rice vinegar
- 3 Tablespoons Tamari sauce
- 3 Tablespoons toasted sesame oil
Boil the pasta 'al dente' according to the instructions on the packaging, drain and rinse under cold water, allow to drain completely. Bring a pot of water to a rolling boil, add the sugar snap peas and boil for 2 minutes, drain and rinse under cold water. In a large pot, combine the pasta with the sugar snap peas, edamame, radishes and peanuts. Make the dressing by combining the maple with the rice vinegar, tamari and sesame oil then pour it over the salad and toss to combine. Serve immediately and enjoy!
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