Kimchi Pasta Salad

Serving Size 4

Prep Time empty mins

Cook Time 50mins mins

Difficulty Easy

Ingredients

  • 1 cup Nasoya Kimchi 
  • 1/2 pound rotini pasta 
  • 1 cup snow peas 
  • 1 cup pears, sliced
  • ½ cup radishes, sliced
  • 1/3 cup frozen peas
  • 1/2 cup green cabbage
  • Purple bean sprouts 

Dressing

  • 3 tbsp kimchi juice
  • 2 tbsp olive oil 
  • 2 tbsp runny tahini 
  • 1 tsp whole grain Dijon mustard
  • 1 tsp maple syrup
  • 1 garlic clove, grated using a microplate grater
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • Zest of half a lemon

Inspired by: Murielle Banackissa

Preparation

  1. Prepare the dressing by adding all the dressing ingredients into a jar. Cover & give it a shake. Set aside. To a saucepan, add water and 1 teaspoon of salt. Bring to a boil. Once boiling, add the pasta. Cook until al dente. Before draining, add frozen peas and cook for 30 more seconds. Drain and add to a bowl along with a 1/2 of the dressing. Stir to coat and let cool for 30 minutes. After 30 minutes, add the remaining dressing, the kimchi, snap peas, arugula and stir.

Share this Recipe