R. and I were visiting his mom for the fourth of July and we had some of her homemade ginger pasta salad - no exaggerations here, but it was the first pasta salad I've ever liked. It was so good that after we got home, I wanted to try making it myself. While I could have just asked mom-in-law for her recipe, I wanted to see if I could recreate her dish on my own, and this is what I came up with.
|Ginger Pasta Salad|
Celery, 2 stalks, diced
Cherry tomatoes, about 24, halved
Edamame, 5 oz
Red onion, 1/2, small diced
Cilantro, 1 cup chopped
Baby carrots, 1/2 cup sliced
Red pepper, 1/2, diced
Red wine vinegar, 1/2 cup
Whole wheat rotini, 1 (1 lb) package
*Ginger, 3 tbsp freshly grated
Pine nuts, 1/3 cup, toasted
- Cook rotini according to package directions. Drain.
- In a large bowl, mix the first seven ingredients together (from celery to red pepper).
- In another large bowl, toss together the cooked rotini, grated ginger, and red wine vinegar.
- Pour the pasta into the mixed veggies. Toss well. Top with toasted pine nuts.
*Disclaimer: I am a ginger fiend and like to be able to taste it in my dish, so I am rather generous when it comes to the amount of ginger to use. It may or may not work for everybody.