Cold Soba Noodle Salad with Miso Dressing
Pasta salads are a mainstay of al fresco dining—but this one goes the extra mile, all the way to Japan. The dressing is amped with the umami of miso paste, and the nutty soba noodles mean second helpings all around.
Ingredients
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) miso paste (see note)
- 1 clove garlic, finely chopped
- ½ lb (225 g) soba noodles
- 1 ¾ cups (175 g) snow peas, each cut into 3 pieces
- 3 Lebanese cucumbers, thinly julienned
- 2 carrots, thinly julienned
- 2 green onions, thinly sliced
- Salt and pepper
Instructions
- In a large bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
Pasta salads are a mainstay of al fresco dining—but this one goes the extra mile, all the way to Japan. The dressing is amped with the umami of miso paste, and the nutty soba noodles mean second helpings all around.