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Uncle Jon's Pasta Salad

Uncle Jon's Pasta Salad is soon to be your new go to summer BBQ recipe.  Naturally vegan, and packed with flavor and veggies, it's a standout at any potluck picnic!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Salad
Cuisine: American
Keyword: BBQ, pasta salad, potluck

Ingredients

For the Pasta:

  • 12 ounces cut pasta (see notes)
  • 1 Tablespoon salt (to add to pasta cooking water)

For the Dressing:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1 Tablespoon sesame oil
  • 2 lemons juiced
  • 1 teaspoon hot sauce (I like to use Sriracha)
  • 2 cloves garlic, minced

For the Salad:

  • 1 cup cherry or grape tomatoes (sliced in half)
  • 1 cup broccoli florets (cut small)
  • 4 green onions sliced
  • 2 carrots (grated or peeled in ribbons)
  • 2 Tablespoons sesame seeds (toasted)

Instructions

For the Pasta:

  • Bring a large pot of water to boil.  Add salt and pasta, and cook according to package directions.  Drain, give a rinse to cool, and set aside.

For the Dressing:

  • Add all of the dressing ingredients into a small bowl and whisk together.  Set aside.

For the Salad:

  • Prepare all of the veggies while the pasta is boiling.  Set aside.
  • When the pasta is cooked add it to a large bowl and top with dressing.  Stir to coat.
  • Add all of the veggies to the slightly cooled pasta and give it a good stir.
  • Pasta salad is best eaten within a few hours of making it, but will keep in fridge for several days!  Enjoy!

Notes

Pasta: This recipe calls for 12 ounces of pasta.  It's tempting to use the entire pound (and I often do), but it is a bit drier that way.  It's really best using the given ratios.
Gluten Free option: use tamari instead of soy sauce, and gluten free pasta
Soy Free option: use coconut aminos instead of soy sauce