Susan g reverses the usual pasta salad proportions to great effect, creating a greens-laden dish that still has enough heft to satisfy as a main course. The dressing straddles the line between sweet and savory, while cilantro, scallion, and cucumber add clean, bright, citrusy notes as well as playful texture alongside peppery arugula. Note: If you don't have time to let the flavors meld, go ahead and dig in as soon as it's assembled. Otherwise, if you can stand the wait, this is the perfect make-ahead picnic dish.
I make a basic Asian-style salad, which evolves and adapts to the season and the contents of my refrigerator. I love the flavors of the dressing -- the savory umami, the elusive saltiness of a good soy sauce, the bite of chiles and garlic. Add to that the bitterness of arugula, the sweetness of cucumber, stir in curly noodles to hold and distribute the sauce. Admire the colors... Now it's lunch!
The arugula is stirred into the sauce with the hot pasta to soften it a bit, while keeping it looking leafy. I like to 'chop' it by putting it in a wooden chopping bowl and running a pizza wheel through it from all angles. Makes quick work of it and tames that volume down easily.
Feel free to continue the change and modification process, and to balance the seasoning to your taste. I made it with gluten free noodles and tamari; everything else should be GF safe.
Serves 4 - 6