- Cook pasta according to package directions, about 10 minutes. Strain and rinse pasta with cold water. Transfer to a bowl and refrigerate while preparing other ingredients.
- Combine olive oil, rice vinegar, agave nectar, basil leaves, chives, garlic, lemon zest, salt, and pepper in a food processor and blend until smooth. Transfer to a small jar and refrigerate until serving.
- Bring 4 cups of water to a boil over medium heat. Add asparagus and boil for 3 minutes. Strain and add to an ice bath for 5 minutes. Drain and blot asparagus dry with paper towel. Transfer to a large serving platter. Arrange watercress, cucumber, red onion, tomatoes, and goat cheese on the platter with pasta. Pour dressing on top and gently toss with 2 large spoons.
Summer Pasta Salad
Yield
Serves 6
Prep Time
15 minutes
Cook Time
13 minutes
Total Time
28 minutes
kikkoman products used:
ingredients
6 ounces dry rotini or fusilli pasta
⅓ cup olive oil
¼ cup Kikkoman® Rice Vinegar
2 tablespoons agave nectar
½ cup fresh basil leaves
1 tablespoon chives or green onion, minced
1 teaspoon garlic, minced
1 teaspoon lemon zest
¼ teaspoon sea salt
⅛ teaspoon cracked black pepper
1 cup asparagus, chopped into 2-inch pieces
4 cups watercress
1 cup baby cucumber, sliced
½ cup red onion, chopped
1 cup Tricolor tomatoes, halved
4 ounces Chèvre goat cheese
directions
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
