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Fresh Wafu Cucumber Pasta Salad with Creamy Sesame Miso Dressing

wafu cucumber pasta salad - featured image
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A quick, refreshing summer salad featuring crisp cucumber ribbons and al dente pasta tossed in a creamy, nutty sesame miso dressing. Perfect for light dinners, potlucks, or brunches.

Ingredients

Scale
  • 8 ounces (225 g) spaghetti or linguine
  • 2 large English cucumbers, thinly sliced into ribbons
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons white miso paste
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon honey (optional)
  • 3 tablespoons Japanese-style mayonnaise (e.g., Kewpie)
  • 1 teaspoon finely grated fresh ginger
  • 1 small garlic clove, minced
  • 2 scallions, thinly sliced
  • Optional: handful of chopped fresh cilantro or shiso leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or linguine. Cook according to package instructions (about 8 to 10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the noodles. Set aside in a large bowl.
  2. Using a vegetable peeler or mandoline, slice 2 large English cucumbers into long, thin ribbons. If very watery, gently pat with paper towels to remove excess moisture.
  3. Place 2 tablespoons sesame seeds in a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Remove from heat and let cool.
  4. In a medium bowl, combine 2 tablespoons white miso paste, 2 tablespoons toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon low-sodium soy sauce, and 1 teaspoon honey (if using). Add 3 tablespoons Japanese-style mayonnaise, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Whisk vigorously or blend with an immersion blender until smooth and creamy. Taste and adjust seasoning if needed.
  5. Add the cucumber ribbons and toasted sesame seeds to the cooled pasta. Pour the creamy sesame miso dressing over the top. Toss gently but thoroughly to coat evenly. Fold in 2 thinly sliced scallions.
  6. Refrigerate the salad for at least 15 minutes before serving to let flavors meld. Garnish with chopped cilantro or shiso leaves if desired. Serve chilled or at room temperature.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and cool. Toast sesame seeds carefully to avoid burning. Blend dressing for a creamy texture. Adjust seasoning last as miso and soy sauce vary in saltiness. Chill salad before serving for best flavor. Toss gently to avoid breaking cucumber ribbons.

Nutrition

Keywords: Wafu salad, cucumber pasta salad, sesame miso dressing, summer salad, Japanese dressing, easy pasta salad, refreshing salad

Find it online: https://gleefulfork.com/fresh-wafu-cucumber-pasta-salad-recipe-with-creamy-sesame-miso-dressing-easy-and-perfect-for-summer/