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Spring Salad with Penne and Tahini Dressing

Image for Spring Salad with Penne and Tahini Dressing
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

10 minutes

clock

Total Time

25 minutes

kikkoman products used:

ingredients

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

directions

  1. Combine ingredients for dressing in a small mixing bowl. Whisk until smooth. Refrigerate in a small jar until ready to be used.
  2. Cook pasta according to package directions.
  3. 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.
  4. 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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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