Summer is all about the potluck and pasta salad is one of the staples at every party. This takes the traditional pasta salad and turns it on its head in the most fabulous, flavorful way. Soba noodles are tossed with a tangy ginger scallion dressing, thinly sliced veggies for crunch and cilantro for freshness.
- 1 bunch green onions, thinly sliced
- One 4-inch piece of ginger, peeled and very finely minced
- 2 teaspoons toasted sesame oil
- 3 tablespoons soy sauce (or wheat free tamari for gluten free)
- 2 tablespoons rice vinegar
- ¼ cup grapeseed oil
- 1 large pinch granulated sugar
- Soba salad:
- 8 ounces soba noodles
- 3 small or 1 large carrot, peeled and julienned
- 2 cucumbers, julienned
- ¼ cup chopped cilantro
- Optional: 1 ½ - 2 pounds shrimp, peeled and deveined
For the ginger scallion sauce, combine all ingredients in a medium size measuring cup (to make it easier to pour over the salad later) and let sit while you prepare the salad. TIP: For the garlic, I like to grate with a microplane to get a very fine mince.
Cook soba noodles according to package instructions, drain, and rinse with cold water.
Toss noodles with half the ginger/scallion sauce and half the cilantro, cucumber, carrot and grilled shrimp (if using).
Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.
Chill until ready to eat (up to a couple of hours), or serve immediately.
TIP: If you want to add some protein to this dish, grilled shrimp (or chicken) would be delicious! If using shrimp: While noodles cook, soak skewers in water (if using wood skewers).