Asian Pasta Salad with Arame Serves 4 This recipe combines pasta with the delicate sea vegetable called arame. The use of pickled ginger and its juice gives the salad a distinctly Japanese accent.

Prep Time: 10 minutes
Cooking Time: 10 minutes

8 ounces tricolored pasta shells or other small pasta, cooked

al dente, then drained and rinsed under cold water

1 cup diced red bell pepper

2 scallions, trimmed and thinly sliced

2 tablespoons minced pickled ginger

2 tablespoons pickled ginger juice

1 tablespoon toasted sesame oil

3 tablespoons shoyu

1. Drain the arame and transfer it to a large bowl or storage container. Toss in the cooked pasta shells, red pepper, scallions and pickled ginger. Just before serving, sprinkle on the ginger juice, sesame oil and 2 tablespoons of shoyu. Toss well. Add more shoyu, if desired.