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Stone Ground Bánh Mì Pasta Salad
Inspired by a classic banh mi sandwich, this pasta salad lets the tangy mustard-lime dressing do double duty—marinating and lightly pickling crisp veggies while adding tons of flavor. Tossed with rotisserie chicken, pasta, and cilantro, it’s fresh, flavorful, and filling.
Active Time: 15 Min.
Total Time: 40 Min.
Servings: 8
Ingredients
For the dressing:- ½ cup rice vinegar
- 2 Tbsp Plochman’s Stone Ground Mustard
- 2 Tbsp honey
- 1 Tbsp freshly squeezed lime juice
- ½ cup small-diced red cabbage
- ½ cup seeded and julienned cucumber
- ½ cup julienned carrot
- ½ cup julienned daikon radish
- ¼ cup small-diced red onion
- 1 lb rotini pasta, cooked according to package directions
- 2 cups shredded rotisserie chicken
- ½ cup roughly chopped cilantro, plus more for garnish
- 2 Tbsp seeded, small-diced jalapeños
Directions
- To make the dressing: In a large bowl, combine rice vinegar, Plochman’s Stone Ground Mustard, honey, and lime juice; whisk until combined.
- To make the pasta salad: To the same bowl, add red cabbage, cucumber, carrot, daikon radish, and red onion; stir until vegetables are coated. Set aside and let pickle for 30 minutes.
- Add pasta, chicken, and cilantro to the bowl and toss until fully mixed. Serve immediately or refrigerate until ready to serve. Garnish with extra cilantro and jalapeños. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Recipe source: Ingredient
