Toss together market-fresh veggies, al dente penne (or bow tie pasta, fusilli, or even macaroni), homemade dressing, and a sprinkle of love. Swap in your favorite seasonal vegetables to customize an easy side dish or add some extra protein (like chicken, tofu, or chickpeas) for a delicious meal-size salad. The salad comes together with just 11 ingredients, then sliced almonds and fresh mint tie all the flavors together.
For dressing ⅓ cup olive oil ¼ cup tahini 2 tablespoons Kikkoman® Rice Vinegar 2 tablespoons honey ¼ teaspoon garlic, minced ¼ teaspoon sea salt
For salad 2 cups whole wheat penne pasta, uncooked 6 ounces asparagus, trimmed into 2 inch pieces, ends discarded 1 cup English peas ½ cup radishes, sliced 4 cups baby kale
For garnish 2 tablespoon almonds, sliced 2 large mint leaves, finely chopped
Combine ingredients for dressing in a small mixing bowl. Whisk until smooth. Refrigerate in a small jar until ready to be used.
Cook pasta according to package directions.
While pasta cooks, bring 4 cups of water to a boil in a medium saucepan. Add asparagus and boil for 3 minutes. Add peas and boil for 2 minutes longer. Strain and immediately add asparagus and peas to an ice bath for 5 minutes.
Drain pasta and rinse with cold water. Add pasta, asparagus, peas, radishes and baby kale to a large mixing bowl. Pour dressing on top and gently toss to coat. Transfer to a serving platter and top with sliced almonds and mint.