Snow Pea, Asparagus, and Pasta Salad with Sesame Dressing

By the Gracious Vegan

Snowpea and Asparagus Salad.jpg

I started this recipe inspired by a dish in Jeanne Lemlin’s “Main-Course Vegetarian Pleasures.” I made a lot of changes to get the sugar and oil out, plus I thought snow peas would be a good addition. There are so many great flavors and textures in this salad—your mouth will have a great time! The Asian-inspired dressing is mellow and satisfies that sweet-sour craving many of us have.

Makes about 8 cups (6 servings)

See last ingredient in the recipe, roasted almonds. Begin roasting them if they are not already roasted. 

Bring a large pot of water to boil. Make sure the asparagus and snow peas are prepped. Add the pasta to the water and cook for all but the last 4 minutes of the cooking time (e.g., if directions say 9 minutes to al dente, boil them for 5 minutes before adding the asparagus). 

  • 8 ounces whole grain pasta (I used whole wheat rotini—corkscrew—pasta)

Then add the asparagus to the pot, bring quickly back to a boil, and boil 2 minutes.

  • 1 pound asparagus, bottoms peeled, then cut diagonally into 1.5-inch pieces

Then add the snow peas to the pot, bring quickly back to a boil, and boil 1 minute. Then drain the whole mixture under very cold water to stop further cooking.

  • 8 ounces snow peas, sliced once on the diagonal

Dressing. Blend all dressing ingredients in a Nutribullet or with an immersion (stick) blender and blend until the dates are dissolved.

  • 1/4 cup water

  • 3 Tablespoons rice vinegar

  • 3 Tablespoons Chinese roasted sesame paste 

  • 2 Tablespoons soy sauce

  • 5 medium dates (or 3 Medjool dates), soaked if hard (or 1.5 Tablespoons brown sugar)

  • Freshly ground pepper

Bringing it all together. Toss the pasta and vegetables with the following ingredients and the dressing. 

  • 4 scallions, thinly sliced

  • 6 radishes, thinly sliced

  • 1/2 cup sliced almonds, lightly toasted

Best served at room temperature, but chilled tastes good too!

Timing: About 30 minutes

Nutrition: Whole-food unprocessed; WFPBNO

Gluten-free if gluten-free pasta is used

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