The balsamic soy sauce pasta is a showstopper. It is mixed with fresh tomatoes, basil, and garlic, then dressed in a yummy marinade. When combined together, you get this aromatic pasta salad that touches upon each and every one of your taste buds.
Trust me on this. Seriously. Make this pasta for dinner tonight. This is the dish that will get everyone going back for seconds, if not thirds. The flavor combinations taste so unique that my guests always ask me for the recipe. It's great as a side or as a meal itself. I recommend pairing it with any grilled protein to make it a complete meal for lunch or dinner.
The balsamic soy sauce pasta tastes better the longer you allow it to marinade. I usually make this for camping trips, festivals, potlucks, and picnics because It can be prepped ahead of time, and served chilled or at room temperature. You can prepare a double batch of the marinade sauce and use the extra as a salad dressing. I love tossing it in a salad of mixed greens and a handful of arugula.
The best thing about this salad? It's super versatile and is vegan friendly!
Soy Balsamic Pasta Recipe
Ingredients
- 16oz box of pasta - you can use any shape, but bowties are my favorite.
- 1 bunch of basil
- 1 carton of cherry tomatoes - I like using cherry tomatoes because they're both tasty and visually appealing. If it's not in season, any other tomato variety will do.
- 6 cloves Garlic
- 3 tbsp Soy sauce
- 1 tbsp Moderna balsamic vinegar
- 7 tbsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Coconut nectar - you can sub this with regular sugar or your favorite sugar alternative. In my house, we use coconut nectar because of its health benefits. It's a low hypoglycemic sweetener, meaning your blood sugar levels won't spike when used in moderation!
Instructions
- Cook pasta to al dente as instructed on the package.
- Slice the cherry tomatoes into halves, the basil into ¼ inch slivers, and finely chop the garlic. Place all the ingredients into a large bowl and place aside.
- In a smaller separate bowl, combine the soy sauce, balsamic vinegar, EVOO, salt, pepper, and coconut nectar. Whisk the sauce together and add it to the cherry tomatoes, basil, garlic bowl.
- When pasta is done cooking on the stove, pour out the water and run cold water through the pasta.
- Completely strain the pasta and then add the it to the sauce mixture. Refrigerate the pasta for at least 2 hours before serving.
Cooking Notes:
- This pasta tastes better the longer it gets to marinate in the fridge. I’ve found it’s best after 24-36 hours in the fridge.
Balsamic Soy Sauce Pasta with Fresh Basil and Tomatoes
Ingredients
Pasta
- 1 box 16oz of pasta bowties are my favorite, but any shapes are fine.
- 2 cups loosely packed basil sliced into ¼ slivers
- 2 cups cherry tomatoes chopped into halves
- 6 cloves garlic chopped
Balsamic Soy Sauce Dressing
- 1 tbsp Moderna balsamic vinegar
- 3 tbsp soy sauce Maggi Brand is my favorite
- 7 tbsp olive oil
- 1 tbsp coconut nectar you can sub this with blue agave syrup, sugar or any sugar alternatives
- 1 tsp salt
- 1 tsp pepper
Instructions
Pasta Preparation
- Cook pasta to al dente as instructed on the package.
- When pasta is done cooking on the stove, pour out the water and run cold water through the pasta. Allow the pasta to completely drain while you move onto the next step
- Slice the cherry tomatoes into halves, the basil into ¼ inch slivers, and finely chop the garlic. Mix all the ingredients, including the pasta, into a large bowl and place aside.
Preparing the Marinade
- In a smaller separate bowl, whisk together the soy sauce, balsamic vinegar, EVOO, salt, pepper, and coconut nectar.
Assembling the Pasta
- Add the marinade into the bowl containing the pasta and fresh ingredients. Mix well to make sure all contents are properly dressed by the marinade.
- Refrigerate the pasta for 2 hours before serving. After 2 hours, mix the pasta throughly and add additional salt and pepper to taste. At this point, the dish will be ready to serve!
Notes
- This dish can be enjoyed as is or paired with other side dishes. I usually double the marinade sauce and use leftovers for grilled proteins or dressing for salad.
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