Asian Pasta Salad with Very Teriyaki

An Asian Pasta Salad with edamame, red cabbage, shredded carrots, and very teriyaki dressing!

Asian Pasta Salad - Very Teriyaki

It’s Spring and that means finding cold salad dishes that can be made in advance that are healthy and so easy to make.

I first had this pasta salad last summer and have been literally been thinking about it ever since. I really do not like pasta salads that are based with mayo – I find them so heavy! This can be a problem when all summer long you go to BBQ’s and people serve pasta salad that is made with mayonnaise! You are much better off making your own pasta salads as you can control what ingredients go into it.
Asian-Pasta-Salad-Very-Teriyaki

I love anything that is teriyaki and asian inspired. One of my favorite marinades is Soy Vay’s Very Teriyaki Marinade and Dressing. It is great to marinate your proteins in over the summer before you throw it on the grill. Of course making your own fresh marinade is always a great option, but sometimes we need easy meals, and this sauce does just that.

This asian pasta salad would be great with whole wheat pasta, brown rice pasta, traditional bow ties pasta, and possibly even zoodles. You can also pick your favorite “add-ins” to customize this pasta salad. I went with edamame, red cabbage, and shredded carrots. But green peas, bell peppers, and peanuts would make a great addition as well.

Edamame, Carrots, Shredded Red Cabbage
Edamame, Carrots, Shredded Red Cabbage

I hate having half a box of pasta that just sits in the pantry so I used the whole thing. It makes a lot, which is great for leftover night!

Serves 4-6

Asian Pasta Salad with Very Teriyaki 

Here’s what you need:

  • 1 box of bow tie pasta (12 ounces)
  • 1 bag of frozen shelled edamame cooked according to package
  • half a head of red cabbage shredded thin (about 3 cups)
  • 1 cup of shredded carrots
  • 3/4 cup of Soy Vay Very Teriyaki Marinade and Dressing
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hot chili oil (optional)
  • 1 tablespoon sesame seeds

What to do: 

  1. Cook the pasta according to package, al dente, and let cool to room temperature.
  2. While pasta is cooking whisk together the Soy Vay Very Teriyaki Dressing, rice wine vinegar, and chili oil in a large bowl. Put to the side.
  3. Add the shredded cabbage, carrots, and edamame to the dressing mixture. Toss in the cooked pasta until well mixed. Garnish with sesame seeds.
  4. Eat at room temperature or put in the refrigerator until you are ready to eat!
    Asian Pasta Salad

It’s that easy.

This asian pasta salad would also make a great lunch, picnic item, side dish at dinner, or to have at at BBQ.

Let me know what your favorite pasta salad recipe is!

Don’t forget to check me out on Twitter, Facebook and Instagram!

~Hunter

 

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How to Make Hasselback Potatoes

A Hasselback potato is a Swedish version of a baked potato. The Hasselback potato is a mixture of a baked potato and crispy oven fries, a perfect combination.

How to make hasselback potatoes

I remember seeing an episode of the Pioneer Women and she made something similar to a Hasselback potato and I thought to myself what is that? With a little research I quickly found out they had a name and would soon become my new favorite version of a baked potato.

The Hasselback potato got its name from the Hasselbacken Hotel in Stockholm, Sweden. Traditionally the hasselback potato may be served with heavy cheese and breadcrumbs. Thank goodness this idea to cut the potato like an accordion was invented because it is so smart!

My version of the hasselback potatoe is sprinkled with a dried herb and garlic mixture which adds a lot of flavor to the potato. I also use little butter pieces cut up and placed carefully in between the cut potato before it bakes. Some recipes even pour a little heavy cream over the potato for extra creaminess – to make this recipe a little healthier I skipped that step.

How to Make Hasselback Potatoes (Serves 2)

What you need:

  • 2 potatoes small to medium size potato per person
  • 4 tablespoons of butter cut into small slices
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • garlic powder to taste
  • salt and pepper

What to do:

  1. Preheat oven to 425 degrees. Wash your potato.
  2. Cut the potato into very thin slices but you have to make sure it’s not too tight that you can’t fit the butter slices and also that you do not cut all the way through. Put 2 wooden spoons along the potato to make sure you do not cut all the way through and it helps guide the knife.
    how to make hasselback potatoes
  3. Put butter slices between every couple slices. Sprinkle with dried herbs, salt and pepper. (If you don’t want to use butter you can use any other type of fat that will help the potato crisp and brown in the oven)
    How to make hasselback potatoes
  4. Bake for 60-70 minutes until the potato is browned and crispy but cooked through. If you want to put a cheese topping take out 5-10 minutes before potatoes are done and top with toppings.
    how to make hasselback potatoes
  5. Enjoy!!

Serve as a side dish to your favorite steak dinner:

how to make hasselback potatoes

 

What’s your favorite way to eat potatoes? I’d love to hear!

-Hunter

Candied Butternut Squash

Candy? Did you say candy? Oh wait no, it’s just Butternut Squash.
candied butternut squash

Butternut Squash is a delicious winter squash that I love to use as often as possible. It is naturally sweet but I love to enhance that flavor with some other sweet flavors. Today, I am featuring the low calorie and delicious Butternut Squash! You have probably seen this vegetable in the supermarket or farmers market as a large oddly shaped vegetable.

It can seem daunting to cut up a Butternut Squash, and if that’s not for you the supermarket sells the precut cubes for not too much more than buying it per pound. If are buying this per pound it’s pretty simple to cut up. Begin by peeling the vegetable until all the skin is removed and slice in half. Scoop out the inside if there are any seeds. Cut the squash smaller pieces and then into cubes. Careful running your knife through the vegetable it can be tough to cut!

You can use butternut squash in so many delicious recipes and also substitute it for yams, sweet potatoes, or regular potatoes! I decided to use a little bit of honey, light brown sugar, and cinnamon to candy these.

What you need:

  • 3 pound butternut squash peeled, seeded, and cut into cubes
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • salt
  • pepper
  • 1 tablespoon olive oil

What to do:

  1. Preheat the oven to 400 degrees.
  2. Prepare butternut squash into cubes and place into a large bowl. Toss with brown sugar, honey, cinnamon, salt pepper, and olive oil.
    candied butternut squash
  3. Pour into a dish to bake. I prefer the butternut squash to be close together instead of a roasting effect so they can cook in their juices and create a yummy sauce.
    candied butternut squash
  4. Cook for about 40 minutes or until soft, let sit for a few minutes so it can come together and serve.
    candied butternut squash