Both of these salads are super quick and easy to make. The Bow Tie Pasta Salad travels great and would make a wonderful potluck addition. I love the sweetness of the fruits in the Summer Soba. Both are delicious!
Summer Soba (from My Beef with Meat)
- 1 12 oz package soba noodles
- 1/4 cup rice vinegar
- 1tbsp, plus 2 tsp maple syrup
- 1 tbsp tamari (or soy sauce)
- 1/2 red bell pepper, seeded and sliced thin
- 1 mango, pitted, peeled and cut into cubes (I used a peach)
- 1 avocado, pitted, peeled and cut into cubes
- 1/2 cucumber, peeled seeded and cut into cubes
- 1 oz sesame seeds
Cook the soba noodles according to package directions. Drain, rinse under cold water and transfer to a large bowl. Set aside.
In a small bowl, combine the vinegar, maple syrup and tamari. Add the sauce to the noodles and toss thoroughly. Add the sliced and cubed fruits and veggies and toss again.
In a pan over medium heat, toast the sesame seeds until browned (watch them closely!). Sprinkle the toasted sesame seeds over the entire dish. Serve and enjoy!
Bow Tie Pasta Salad w/ Peas and Sun Dried Tomatos (from Supermarket Vegan)
- 12 oz bow tie pasta or similar short pasta
- 1 1/2 cup frozen peas
- 5 tbsp prepared balsamic vinaigrette
- 2 tbsp EVOO
- 1 1/2 tbsp Dijon Mustard
- 1/2 cup oil-packed sun-dried tomatos, drained and chopped, 1/2 tbsp marinade reserved
- 1/2 tsp salt
- Freshly ground pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
In a large stockpot filled with boiling water, cook the pasta until al dente, adding the peas during the last few minutes of cooking. Drain and rinse under cold water, drain well again.
In a large bowl, whisk together the balsamic vinaigrette, oil, mustard, reserved marinade, salt and pepper. Stir in the onion and let stand a few minutes to allow the flavors to blend. Add the pasta and pea mixture, sun-dried tomatoes, and basil, tossing well to combine. Let stand a few minutes before tossing again. Serve at room temperature.
I’ll try to get a picture up soon.