Asian Pasta Salad ♥ Not ya' Momma's Macaroni Salad

Yes, another pasta salad, but I bet you have never eaten it this way. Hey, it's summer and mandatory that every picnic table sport all the salads. In this house, macaroni rules the cookouts.

While I started with my Mom's recipe which we always ate growing up, I wanted to make a more grown-up 2015 version. Why now? I do believe this is the first pasta salad I posted in the 5 years of blogging and well, I finally ordered Japanese Kewpie mayonnaise. I have been reading about this spiced and yolked version for a few years. A few days ago Amazon sent my order and this weekend I got cooking.

I never tell The Nudge when I am making a new recipe, especially when it means I'm messing with something he already enjoys. If he eats it all without saying something, it must have been OK. If he says something, I hit a home run.

He turned to me and said, "Wow, this salad is really good!"

I had to totally agree. It was creamy, salty, tart, bitter and sweet. Oh, and the Korean Gojugaro added a slight hint of heat. If you love red pepper flakes, you will flip for Korean red pepper flakes. Not as hot as the ones you find in a pizza parlor (they are mostly seeds), but fakes with an intense red pepper flavor with just a light amount of heat.

Actually the whole Asian twist turned this salad into something that, with the addition of chicken or shrimp, makes a light and cool lunch that will travel well.Really, if you are tired of the same ole macaroni salad and ready to try something totally off the charts, make this recipe.

This is definitely a game changer.

 

Asian Pasta Salad
makes 4 cups

* 2 cups dried cavatappi pasta
* 2 tablespoons minced red onion
* 1 hard-boiled egg white, finely diced (save the yolk for the dressing)
* 2 tablespoons EVOO
* 1/2 tablespoon rice vinegar
* 1 tablespoon Agave Nectar
* 1 tablespoon minced celery 

Dressing:
* 1 yolk from the hard-boiled egg
* 1 tablespoon Korean red pepper powder (gojugaro) or more if you like heat
* 1 tablespoons white miso
* 1/4 cup Japanese Kewpie mayonnaise
* 1 tablespoon Hellman's mayonnaise
* 2 teaspoons Wasabi Sauce
* 1 tablespoon granulated sugar
* 1 ounce sake
* salt & pepper to taste
* 2 teaspoons minced fresh dill

1. While you boil the pasta, throw in the egg for 8 minutes.
Rinse and drain the pasta and while it is still hot, add the rice vinegar, agave and EVOO. Toss to coat.
2. When the pasta cools, add the onion, celery and egg white.
3. Mix all the dressing ingredients in a bowl and add to the pasta. Mix well. Taste for seasonings and make adjustments.