Equipment
Ingredients
Salad Base
- 250 g short dry pasta
- 150 g sweet corn kernels, drained if canned, thawed if frozen
- 100 g celery, finely diced
- 30 g scallions, thinly sliced
Miso Mayonnaise Dressing
- 100 g vegan mayonnaise
- 30 g white miso paste
- 15 ml rice vinegar
- 5 ml soy sauce
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil over high heat at 100°C/212°F. Add the dry pasta and cook until perfectly al dente, usually about 8 to 10 minutes depending on the shape.
Drain the pasta in a colander and immediately rinse thoroughly under cold running water. Shake well to remove excess moisture and let cool completely.
In a large mixing bowl, whisk together the vegan mayonnaise, white miso paste, rice vinegar, soy sauce, and black pepper until completely smooth and emulsified.
Add the cooled pasta, sweet corn kernels, diced celery, and sliced scallions to the bowl with the dressing. Toss gently but thoroughly until all ingredients are evenly coated.
Cover the bowl and refrigerate at 4°C/40°F for at least 30 minutes before serving. Give the salad a quick stir just before eating.
Chef's Notes
- White miso is crucial here as it provides a sweet, mild umami profile. Darker misos undergo longer fermentation and will overpower the delicate corn and celery flavors.
- For maximum textural contrast, try soaking your diced celery in ice water for 10 minutes while the pasta boils. Drain and pat it completely dry before adding it to the salad to ensure exceptional crunch.
- If preparing this a day in advance, hold back half of the scallions and add them right before serving to maintain their bright color and sharp, fresh bite.
- Do not skip the step of rinsing the pasta. While hot pasta is great for absorbing warm sauces, cold pasta salads require rinsed pasta to prevent the starches from congealing into a sticky mass.
Storage
Refrigerator: 3 days — Store in an airtight container. Dressing may thicken; add a few drops of water before serving.
