Buckwheat Pasta Salad with Summer Vegetables and an Almond Butter Dressing

This was hands down the favorite salad recipe from our July 4th class! The almond butter and Asian spices make this creamy and delicious! Use the vegetables that we used in class or try your favorites. You can’t go wrong!

Photo by Toa Heftiba on Unsplash

Ingredients:

1 8oz. package buckwheat/soba noodles (King Soba noodles are GF)

2-3 cups vegetables of choice, shredded, julienned or chopped on a bias ( I like edamame, napa or red cabbage, carrots, red pepper, snap peas, cucumbers, bean sprouts, etc.) - just make it colorful!

3 scallions or garlic scapes, chopped on a bias

Dressing:

1/4 cup organic almond butter

3 Tbsp. toasted sesame oil

1 Tbsp. rice wine vinegar (unseasoned)

1 Tbsp. lime juice

2 Tbsp. GF soy sauce/Tamari/ Coconut Aminos

1 large garlic clove, minced

1 tsp. minced ginger

1 tsp. sambal oelek

salt

cold water to thin dressing if needed

Directions:

1. Prep all vegetables

2. Cook soba noodles according to package directions. When done, rinse in cold water to stop the cooking. If you are using a long noodle, I like to break them in half, making it easier to eat.

3. While the soba noodles are cooking, make the dressing. Whisk all the ingredients (minus the water) until well combined. If thick, add cold water 1 Tbsp. at a time, whisking between each addition until a pourable consistency. Taste and adjust seasoning to your liking. If using coconut aminos, you will probably want to add a sprinkle of salt to brighten the flavors.

4. Place noodles in a large bowl, add vegetables and dressing. Toss well until fully combined.