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This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic pasta salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 servings 


Pasta Salad:

16 oz. spaghetti or soba noodles

1 cup red pepper, thinly sliced

1 cup purple cabbage, thinly sliced

1 cup shredded carrots

1.5 cups shelled edamame

3 stalks green onion, thinly sliced

1/4 cup toasted sesame seeds, for garnish

For Dressing:

1 cup low sodium soy sauce

1/3 cup rice vinegar

1/4 cup olive oil

2 tablespoons tahini (or peanut butter)

1 tablespoon sesame oil

1 tablespoon brown sugar

1 teaspoon ground ginger

1/2 teaspoon garlic powder

Kosher salt

fresh cracked pepper


  1. Cook pasta until al dente. Toss in olive oil and season to taste with salt and pepper. Place in the fridge to cool while you prep the other ingredients. 
  1. Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.
  1. Add all dressing ingredients to a large mason jar and shake it until smooth and creamy. 
  1. Pour dressing over the pasta salad and toss to coat evenly. 
  1. Garnish with sesame seeds and enjoy!