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Easy Pasta Salad

Easy Pasta Salad

Servings size:   2 serving

Cuisines Tags: Vegan, pasta, wafu dressing


  • 80g spaghetti
  • 10g soybean meat (minced type)
  • ½ medium onion
  • ½ cup small-leaved mizuna (cut into 5cm lengths)
  • ½ cucumber
  • 6 cherry tomatoes
  • ½ cup baby leaves


  • 1 clove of garlic
  • 2 tbsp olive oil
  • 2 tbsp wafu dressing
  • 2 tbsp soy sauce



  • 2 tbsp olive oil
  • 2 tbsp wafu dressing
  • An appropriate amount of salt
  • An appropriate amount of pepper



  1. Cook spaghetti in a large pot of boiling salted water for about 4 minutes, stirring occasionally, until al dente. 
  2. Drain the soy meat in a colander and squeeze them over the sink to remove some of the moisture.
  3. Finely chop the onions, garlic, tomatoes and cucumber.
  4. Preheat the olive oil in a pan and fry garlic, onions and soy meat over medium heat until heated and slightly browned. Then, add <A> and stir well.
  5. Mix the dressing ingredients <B> in a bowl.
  6. Place baby leaves, cucumber and mizuna on a serving plate and place the pasta in the centre. Then, serve it with dressing and put some halved tomato, and soy meat on top. 


Pro Tips:

  • Rinse cooked spaghetti in cold water to prevent noodles from sticking together.
  • You can add anything you like to this pasta salad as long as all ingredients are coated in wafu dressing.

Recipe By: Cooking School Lima Certified Instructor Masumi Kato

Related Product(s): 

Good For Vegans Non-dried Soy Meat (Minced Type) 200g Japanese Fresh Chewy Pasta (Spaghetti) 100g x 2 Japanese Wafu Dressing (Organic Vegetables and Fruits with Soy Sauce) 200ml