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Pasta Salad

Pasta salad with pumpkin seed dressing.

Prep Time

15 min

Cooking Time

2 min





  • 8 oz. any whole grain pasta or Japanese noodles, cooked

  • 1/2 cup onion, sliced in thin half-moons

  • 1 cup broccoli, florets

  • 1/2 cup cauliflower, florets

  • 1/2 cup carrot, sliced in thin half-moons

  • water, for cooking vegetables

Pumpkin Seed Dressing

  • 1 cup pumpkin seeds, washed and roasted

  • 1/4 cup parsley, minced

  • 2 tbsp onion, finely grated

  • 3 tbsp umeboshi vinegar

  • 3/4 cup water


  1. Place 2 inches of water in a saucepan, cover, and bring to a boil. 

  2. Boil the vegetables separately in the following order: onion for 1 minute; carrot for 2 minutes; cauliflower for 2-3 minutes; broccoli for 2 minutes. 

  3. Place the vegetables and cooked pasta or noodles in a mixing bowl and prepare the dressing.

  4. Place the pumpkin seeds in a suribachi and grind until half-crushed.

  5. Add the parsley and onion. Grind for 1 minute.

  6. Add the umeboshi vinegar and water and grind again to thoroughly mix. 

  7. Just before serving the salad, mix in the dressing and place the salad in a serving bowl.


Michio and Aveline Kushi

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