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
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