Gypsy Pasta Salad with Wasabi Ginger Sauce
Bursting with vibrant colors and bold Asian-inspired flavors, Gypsy Pasta Salad with Wasabi Ginger Sauce is a refreshing twist on a classic cold pasta dish. This recipe combines perfectly al dente fusilli pasta with crisp vegetables like bell peppers, cucumber, shredded carrot, and edamame, creating a medley of textures that's as satisfying as it is eye-catching. The real star, however, is its zesty wasabi ginger dressing—made with a mix of soy sauce, rice vinegar, sesame oil, and a touch of honey for balance—providing the perfect fusion of heat, tang, and umami. Topped with sesame seeds and fresh cilantro, this quick and easy pasta salad is ready in just 30 minutes and is ideal for meal prep, potlucks, or a flavorful side dish. Serve it chilled and let this one-of-a-kind recipe transport your taste buds to a world of bold, refreshing flavors!
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Recipe Information
Ingredients
- 350 grams fusilli pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumber
- 1 small red onion
- 1 cup edamame (shelled)
- 1 carrot, shredded
- 2 tablespoons fresh cilantro
- 1 teaspoon wasabi paste
- 1 tablespoon ginger, grated
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables. Dice the red and yellow bell peppers into small cubes. Slice the cucumber into thin half-moons. Finely chop the red onion. Grate the carrot if not pre-shredded. Set all vegetables aside.
In a large mixing bowl, combine the cooked pasta, diced red and yellow bell peppers, cucumber slices, chopped red onion, shredded carrot, edamame, and chopped cilantro.
In a small mixing bowl, prepare the wasabi ginger dressing. Whisk together the wasabi paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, sesame seeds, salt, and ground black pepper until well combined and emulsified.
Pour the dressing over the pasta and vegetables. Toss gently to coat the salad evenly in the dressing.
Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss to redistribute the dressing. Garnish with additional sesame seeds or a sprig of cilantro if desired.
Serve chilled and enjoy this bold and flavorful Gypsy Pasta Salad with Wasabi Ginger Sauce!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 34.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
