Asian Vegetable Pasta Salad
1 tablespoon untoasted sesame oil, or olive oil
1 teaspoon toasted sesame oil, optional
1 clove garlic, minced
pinch red pepper flakes
1/4 cup vinegar
1/4 cup tamari
1/4 cup water
1 teaspoon maple syrup
1 cup broccoli, chopped
1 cup mushrooms, sliced
sea salt, to taste
1 big tomato, diced
1/2 cup sprouts
1 green onion, chopped
noodles (I used brown rice pasta)
wakame, soaked in water, chopped, optional
1 tablespoon cashews or other nuts, chopped, optional
1. Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don’t let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
2. Sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
3. Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.
Source of recipe: I love pasta salads, and like to try different sauces all the time. This one was one of my favorites!