This pasta salad packs a whole grain punch, tossed in a tangy Asian-style Soy Ginger dressing, and topped with tons of fresh basil. And most importantly, it’s a cinch to whip up after work when I’ve come home dripping in sweat from a post-work run. To make it a complete meal, you could buy one of those rotisserie chickens from the grocery store and slice it on top of the salad, or grill up your own chicken breast.
Trust me though, this pasta salad is a flavour explosion. And don’t skimp on the fresh basil – I cut some basil springs out from our windowbox garden – speaking of which, we planted all our veggies on our roof garden this past weekend! Horray! It’s always so exciting and a sign of summer approaching once the roof garden gets going.
- 2 teaspoons minced ginger
- 1 garlic clove, finely chopped
- 3/4 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- freshly ground salt and pepper
- 1/2 lb whole wheat pasta (I used gluten-free spaghetti noodles. You could also use soba noodles, or rice vermicelli, or any other pasta you wish!)
- 1/2 cup basil, chopped
- 2 green onions, chopped
- 1 lime, cut into wedges
- chopped cashews to serve
- To make the dressing, whisk together ginger, garlic, chili powder, red pepper flakes, olive oil, soy sauce and honey in a large bowl. Squeeze in the juice from half a lime, and whisk again. Set aside.
- In a large pot of boiling, salted water, cook the pasta according to the package directions. Drain in the sink, and run cool water over it, to cool the noodles.
- Transfer the noodles to the large bowl with the dressing and toss. Add basil and chopped green onions and toss again.
- Serve with a wedge of lime, and more fresh basil. Top with chopped cashews, if desired.