Campanelle Pasta Salad Recipe – YUZUCO
Campanelle pasta salad with ginger garlic vinaigrette and yuzu pickled shallots. Fresh, crunchy, zippy and perfect for picnics. Recipe and video by Sara Tane for Flour + Water and YUZUCO.
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Ingredients
- 2 Thinly Sliced Shallots
- ⅓ Cup + 2 tbsp Yuzu Super Juice
- 1 tsp Kosher Salt
- 1 tsp Granulated Sugar
- 1 (1in) Knob Ginger Grated
- 2 Garlic Cloves Grated
- 2 tbsp Soy Sauce
- 2 tbsp Olive Oil
- 2 tbsp Toasted Sesame Oil
- 1 tsp Brown Sugar
- 1 lb Campanelle Pasta
- 1 cup Thawed Shelled Edamame
- ½ English Cucumber Thinly Sliced
- 1 Red Bell Pepper Cored and Sliced
- 1 Small Bunch Scallions Thinly Sliced
- ½ cup Cilantro Coarsely Chopped
- ¼ cup Toasted Sesame Seeds
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