Asian Vegetable Pasta Salad Recipe

Ingredients for Asian Vegetable Pasta Salad

• Sesame Oil
• Toasted Sesame Oil
• Garlic Clove
• 1/2 teaspoon red pepper flakes
• 2 tablespoons rice vinegar
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon water
• 1 tablespoon maple syrup
• 1 cup broccoli florets
• Mushroom
• 1/2 teaspoon sea salt
• Tomatoes
• Alfalfa Sprout
• 2 green onions
• Brown Rice Pasta
• Hijiki Seaweed
• 1/4 cup cashews (optional)

How to Make Asian Vegetable Pasta Salad

1. Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a small saucepan over medium heat. Add 2 cloves minced garlic and 1/2 teaspoon red pepper flakes.
2. Stir constantly; do not let the oil get too hot. Cook until garlic is fragrant (about 30 seconds).
3. Stir in 2 tablespoons rice vinegar, 2 tablespoons tamari (or soy sauce), 1 tablespoon water, and 1 tablespoon maple syrup.
4. Reduce heat to medium-low. Simmer and stir occasionally while preparing the vegetables.
5. In a medium bowl, toss 1 cup broccoli florets and 1 cup sliced mushrooms with 1/2 teaspoon sea salt and 1 tablespoon tamari (optional). Cover tightly and let sit for 5-10 minutes to wilt.
6. While vegetables marinate, chop 1 cup cherry tomatoes and 2 green onions. Chop 1/4 cup cashews (optional).
7. Cook 8 ounces pasta according to package directions. Drain and set aside to cool.
8. In a large bowl, combine the marinated broccoli and mushrooms, tomatoes, green onions, and cooked pasta.
9. Pour the prepared sauce over the vegetables and pasta. Toss gently to combine.
10. Add 1/4 cup dried wakame seaweed (optional) and toss again.
11. Garnish with chopped roasted cashews (optional).