Asian Pasta Salad with Arame Serves 4 This recipe combines pasta with the delicate sea vegetable called arame. The use of pickled ginger and its juice gives the salad a distinctly Japanese accent.
Prep Time: 10 minutes
Cooking Time: 10 minutes
8 ounces tricolored pasta shells or other small pasta, cooked
al dente, then drained and rinsed under cold water
1 cup diced red bell pepper
2 scallions, trimmed and thinly sliced
2 tablespoons minced pickled ginger
2 tablespoons pickled ginger juice
1 tablespoon toasted sesame oil
3 tablespoons shoyu
1. Drain the arame and transfer it to a large bowl or storage container. Toss in the cooked pasta shells, red pepper, scallions and pickled ginger. Just before serving, sprinkle on the ginger juice, sesame oil and 2 tablespoons of shoyu. Toss well. Add more shoyu, if desired.