Japanese Pasta Salad with Edamame Recipe
A colorful pasta salad with edamame beans, corn, and cucumber in a light sesame-soy dressing is Japan’s answer to the classic pasta salad. It’s filling but not heavy, and the edamame adds pleasant texture and protein. It’s perfect as a packed lunch for work or a dish to bring to a picnic.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Ingredients
- pasta - 200 g
- edamame - 150 g
- corn - 150 g
- cucumber - 150 g
- mayonnaise - 60 g
- soy sauce - 15 ml
- rice vinegar - 15 ml
- sesame oil - 5 ml
- chives - 10 g
- salt - 2 g
Main Ingredient:
pasta
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente – soft but still slightly firm to the bite. Drain and rinse under cold water to stop the cooking.
- Drop the edamame into boiling, lightly salted water and cook for 3–4 minutes, until the beans are tender but springy. Drain and rinse under cold water.
- Drain the canned corn in a sieve and briefly rinse under cold water to remove any excess brine.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft, seedy center with a teaspoon, and dice the rest into small cubes. Sprinkle with a pinch of salt, mix, and set aside for 5 minutes, then gently squeeze out the excess juice.
- In a large bowl, whisk together the mayonnaise, soy sauce, rice vinegar, and sesame oil until you get a smooth dressing.
- Add the pasta, edamame, corn, and cucumber to the bowl with the dressing. Gently but thoroughly mix so the sauce coats all the ingredients evenly.
- Finely chop the chives and add to the salad. Taste and, if needed, season with a little salt or an extra drop of soy sauce.
- Chill the salad in the fridge for at least 15 minutes so it cools down and the flavors meld. Serve slightly chilled.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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