Japanese Pasta Salad (Spaghetti Salad)
A delicious and refreshing pasta salad with a unique Japanese twist, perfect for a light meal or side dish.
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Serving dish
Ingredients
- 100 g spaghetti broken in halves
- 2 tsp vinegar
- 25 g leg ham slices cut to 1cm/3/8" square
- 40 g cucumber thinly sliced
- 20 g onion thinly sliced
- 3 tbsp Kewpie mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp milk more or less, optional
- a couple of lettuce leaves optional
Instructions
- Start by boiling the spaghetti in a large pot of salted water until it's al dente and slightly firm to the bite. You will know it is ready when it is tender but still has a little resistance. Be careful not to overcook it, or it will get mushy. This should take around 8 minutes.
- Once the spaghetti is cooked, rinse the pasta under cold water to stop the cooking process. This also helps remove extra starch, which can make it sticky. Ensure to drain it well so your salad does not turn watery.
- Slice the cucumber and onion thinly for perfect crunch. Thin cuts will provide good texture in the salad. If they are too thick, they may overpower the dressing and other flavors.
- In a mixing bowl, whisk together Kewpie mayonnaise, Dijon mustard, and a splash of milk. The mixture should be smooth and creamy, with a hint of tang from the mustard. If it is too thick, add a bit more milk until the desired consistency is reached.
- Fold in the diced leg ham and sprinkle in a pinch of salt and pepper. The ham adds a nice savory touch, and seasoning will enhance the overall flavor. Adjust salt as needed.
- Gently toss the spaghetti with the veggies and dressing until everything is well coated. The pasta should shimmer with the creamy dressing. Avoid stirring too vigorously to prevent breaking the pasta.
- Let the salad chill in the fridge for a little while, allowing the flavors to meld. It is best served cool. Taste and adjust seasoning before serving if necessary.
Notes
Storage Tips: Keeps for 2-3 days in the fridge, making it perfect for bento boxes. Store in an airtight container.
Expert Tips: Ensure to use enough salted water while cooking the pasta and stir occasionally to avoid sticking. If the dressing is too thick, add a tablespoon of milk for a creamier consistency. Increase salt and pepper for more flavor if the salad seems bland.
Reheating Instructions: This salad is best served cold and does not require reheating.
Serving Suggestions: Pair with grilled chicken for a hearty lunch. Serve alongside Tonkatsu or other Western-style mains. Include it as part of a bento box with seasonal fruit.
Recipe Variations: You can use various shapes of macaroni as a substitute for spaghetti. Consider using salami or other types of ham in place of leg ham. For added crunch, consider adding shredded cabbage or chopped bell peppers to the mix. Mix in avocado for creaminess without added mayonnaise.
Ingredient Notes: Choose Kewpie mayonnaise for the unique dressing flavor, but be aware that using Western-style mayonnaise will alter the taste. For added sweetness and color, corn kernels or julienned carrots can be included. Thinly sliced vegetables like cucumber and onion will provide the best texture.