pasta salad with soybeans and miso dressing

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Pasta Salad with Soybeans and Miso Dressing

 

Recipe By :Arizona Cancer Center, Tucson

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup dried soybeans -- soaked overnight in cold water

1 pound tomatoes -- seeded and chopped

1/4 pound carrots -- shredded

1/4 pound snow peas -- trimmed

1/2 pound fusilli (spiral) pasta

4 tsp light miso

1/2 teaspoon fresh minced ginger

1/4 teaspoon black pepper

1/4 cup plain low-fat yogurt

1/4 cup cold water

1 tablespoon chopped parsley

1 teaspoon toasted sesame seeds

 

1. Drain the soybeans, add fresh cold water to cover and bring to a boil over

medium heat. Cover the pan, reduce the heat to low and simmer 1 hour, or until

soybeans are just tender. Skim off skins, which will float to the surface and

discard.

 

2. While the soybeans are cooking, bring a medium-size saucepan of water to a

boil and blanch the snow peas 30 seconds, or until they turn bright green; rinse

under cold running water and set aside to drain.

 

3. Drain the soybeans and set aside to cool. Bring a large pot of water to a

boil. Cook pasta 10 minutes or according to package directions.

 

4. For the dressing, stir together the miso, ginger and pepper in a small bowl.

Gradually stir in the yogurt, then add 1/4 cup of cold water and stir until

smoothly blended; set aside.

 

5. Cut the snow peas into slivers. When the pasta is done, drain, rinse under

cold water and set aside.

 

6. To serve, place pasta, tomatoes, carrots, snow peas and soybeans in a large

bowl. Pour on the dressing, sprinkle the salad with parsley and sesame seeds,

and toss gently to combine.

 

~ Recipe adapted from The Wellness Lowfat Cookbook by The Wellness Cooking

School and The University of California at Berkeley

 

 

Source:

" Adapted from Wellness Lowfat Cookbook by Wellness Cooking School, UC

Berkeley "

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Per Serving (excluding unknown items): 329 Calories; 5g Fat (12.3% calories from

fat); 15g Protein; 58g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 244mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk;

1/2 Fat.

 

NOTES : (Serves 4)

 

Nutr. Assoc. : 1400 0 0 0 320 905 0 0 0 0 0 0