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japanese macaroni pasta salad in a white bowl dressed in kewpie mayonnaise

Japanese Macaroni Salad


  • Author: Lisa Kitahara
  • Prep Time: 12 minutes
  • Cook Time: 8 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

A super fresh Japanese Macaroni Salad perfect for summer! Packed with crisp veggies and chewy pasta, tossed in a creamy and tangy-sweet dressing. Quick and easy to make and only 8 ingredients required.


Scale

Ingredients


Instructions

  1. Cook pasta over the stove following directions on the package. Once cooked, rinse with cold water. Add the pasta to a large salad bowl and toss with rice vinegar.
  2. Add the sliced onions to a bowl with cold water and let it soak for at least 10 minutes. Drain the water and pat the onions dry.
  3. Using a mandolin, slice the cucumbers very thinly. Sprinkle with salt and massage it into the cucumbers. Let it rest for 5 minutes and then squeeze out excess liquid. 
  4. To the salad bowl, add the onions, cucumbers, corn, carrots and vegan ham and give it a quick toss. Then add in the Japanese Mayonnaise, mustard, black pepper and salt and toss until everything is covered in the sauce. Taste and add more mayonnaise, mustard salt or pepper as desired. Place the salad in the refrigerator covered and let it rest for 1 hour before serving. Enjoy!

Notes

  • Helpful Equipment: salad bowl, salad tosser, mandolin
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) using chickpea pasta, homemade Japanese mayonnaise and without the vegan ham. 
  • Category: side dish
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 4.8g
  • Sodium: 350mg
  • Fat: 4.4g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0
  • Carbohydrates: 21.7g
  • Fiber: 5g
  • Protein: 9.5g
  • Cholesterol: 0

Keywords: vegan macaroni salad, japanese macaroni salad, summer pasta salad