Banh Mi Pasta Herb Salad (Print)

Pasta, fresh vegetables, and garden herbs tossed with a citrusy Vietnamese-style dressing for a refreshing lunch.

# Ingredients:

→ Pasta

01 - 250 grams (9 oz) fusilli or rotini pasta
02 - 1 teaspoon salt (for pasta water)

→ Proteins

03 - 200 grams (7 oz) cooked shrimp, peeled and deveined

→ Vegetables

04 - 1 medium carrot, julienned
05 - 1/2 cucumber, seeded and sliced into thin half-moons
06 - 1 small red bell pepper, thinly sliced
07 - 4 radishes, thinly sliced
08 - 1/2 small red onion, thinly sliced
09 - 1 cup bean sprouts, rinsed

→ Fresh Herbs

10 - 1/2 cup fresh cilantro leaves
11 - 1/2 cup fresh mint leaves
12 - 1/4 cup fresh Thai basil leaves
13 - 2 tablespoons fresh scallions, thinly sliced
14 - 2 tablespoons fresh dill or Vietnamese coriander (optional)

→ Quick Pickled Vegetables

15 - 1/2 cup daikon radish, julienned
16 - 1/2 cup carrot, julienned
17 - 1/4 cup rice vinegar
18 - 1 teaspoon sugar
19 - 1/2 teaspoon salt

→ Dressing

20 - 3 tablespoons fish sauce
21 - 2 tablespoons lime juice (approximately 1 lime)
22 - 1 tablespoon rice vinegar
23 - 1 tablespoon honey or maple syrup
24 - 1 clove garlic, finely minced
25 - 1 small red chili, finely sliced (optional)
26 - 3 tablespoons neutral oil (e.g., sunflower or canola)
27 - Freshly ground black pepper, to taste

→ Garnishes

28 - 2 tablespoons toasted peanuts, chopped
29 - 1 small jalapeño or Thai chili, thinly sliced (optional)
30 - Extra lime wedges

# Directions:

01 - Boil pasta in generously salted water according to package directions until al dente. Drain, rinse with cold water, and reserve.
02 - In a small container, combine julienned daikon radish and carrot. Mix in rice vinegar, sugar, and salt. Toss to coat and allow to quick-pickle while preparing other components.
03 - Whisk together fish sauce, lime juice, rice vinegar, honey, minced garlic, sliced chili (if using), neutral oil, and black pepper in a bowl or sealed jar.
04 - In a large mixing bowl, combine the cooked pasta, shrimp, julienned carrot, sliced cucumber, sliced red bell pepper, sliced radishes, sliced red onion, bean sprouts, and all fresh herbs.
05 - Drain the quick-pickled vegetables and add them to the combined salad ingredients.
06 - Drizzle the prepared dressing over the salad. Toss gently to ensure all components are evenly coated with the dressing and herbs.
07 - Transfer the salad to a serving platter or individual bowls. Garnish with chopped peanuts, sliced chili (if desired), and fresh lime wedges.

# Expert Tips:

01 -
  • Uses familiar pantry and garden staples in a creative new way
  • Ready in just over 30 minutes from start to finish
  • Customizable for various diets and easy to adapt for vegetarians or vegans
  • Super refreshing with a lovely mix of crunchy, tangy, and herby flavors
02 -
  • Rich in protein and fiber from shrimp, tofu, and hearty vegetables
  • Naturally dairy free and easy to make vegan or gluten free
  • Stays fresh and crisp even after a couple of hours in the fridge
03 -
  • Always rinse the pasta in cold water and let it cool completely before assembling so it does not wilt the greens or herbs
  • Quick-pickling the daikon and carrot separately prevents the whole salad from becoming too tangy or watery
  • Taste the dressing before adding and adjust the balance so that it is tangy with just a hint of sweetness

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