Pasta and Bean Salad with Pickled Ginger

Prep Time

10-30 mins

Cooking Time

10-30 mins





Cooking with


  • 8 ounces dry spiral pasta (fusilli)
  • 2 cups green beans, cut into 1-inch lengths
  • 1 cucumber
  • 1 cup cooked, drained black beans or chick peas
  • 5-6 green onions, thinly sliced
  • 2 radishes, halved then thinly sliced
  • 3 tablespoons Mitoku Sushi Ginger, slivered
  • 1 tablespoon fresh basil, minced


  • 1 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or Mitoku Organic Brown Rice Vinegar
  • 1 tablespoon plus 1 teaspoon Mitoku Organic Sweet White Miso or other mellow miso
  • pinch of black pepper

Preparation Method

  1. Cook the noodles until just tender, but still al dente. Drain, cool immediately under running water, drain again, and set aside.
  2. Meanwhile, parboil green beans until tender-crisp and still bright green. Drain and cool.
  3. Peel cucumber if waxed, quarter it lengthwise, then slice thinly.
  4. Combine the dressing ingredients and mix well.
  5. Toss the pasta with the vegetables, beans, pickles and basil.
  6. Add dressing, mix well, and serve.