Sesame Linguini with Edamame and Wasabi Vinaigrette

Sesame Linguini with Edamame and Wasabi Vinaigrette

The season for pasta salads is upon us. This is an easy Asian salad that uses locally produced Al Dente brand sesame pasta as a key ingredient. The salad may be enjoyed hot, room temperature or chilled.

Ground sesame seeds and red pepper have been added to the pasta dough, so keep that in mind when you’re adding additional sesame and wasabi.

To save time, I cook the edamame and noodles in the same pot. After the beans return to a boil, I cook them for a minute then add the quick 3-minute pasta. They were both cooked to perfection.

I keep some of my most used Asian condiments — soy sauce, sesame oil, rice wine vinegar, sesame seeds, etc. — in one container, separated from other pantry staples. Whenever I’m making anything with an Asian flavor, I simply pull out the container and I’m ready.

Recipe: Sesame Linguini with Edamame and Wasabi Vinaigrette


  • 1 1/2 to 2 cups frozen edamame beans
  • 4-5 ounces Al Dente Sesame Linguini
  • 1-2 teaspoons soy sauce
  • 1/2-2 teaspoons dry wasabi powder
  • 2 teaspoons rice wine vinegar
  • 1-2 teaspoons sesame oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon minced garlic
  • 1 teaspoon chopped cilantro
  • 1 teaspoon black sesame seeds, optional


  1. Bring a large pot of salted water to a boil. Place edamame in boiling water and cover pot. When it returns to a boil, remove lid and let boil 1 minute. Add pasta to edamame in boiling water and cook an additional 3 minutes. Drain and toss with a tablespoon of sesame oil.
  2. Meanwhile, make a vinaigrette by whisking together 1 teaspoon soy sauce, 1 teaspoon rice wine vinegar and 1 teaspoon of wasabi powder. When combined, whisk in ginger, garlic, cilantro, and black sesame seeds, if desired.Toss with pasta and add additional soy sauce, rice wine vinegar, sesame oil and wasabi if desired.

Time: 15 minutes

Number of servings (yield): About 4 cups

Copyright © Peggy Lampman’s dinnerFeed.

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