Scale

1 lb pasta (bowties or rotini work great)

1 cup sugar snap peas, halved

1 cup shelled edamame, cooked

1/2 cup shredded carrots

2 tbsp mayonnaise or Greek yogurt

1 tbsp rice vinegar

1 tsp wasabi paste (adjust to taste)

1 tsp grated fresh ginger

1 tsp soy sauce

Salt and pepper to taste

Sesame seeds for garnish (optional)

Cook pasta according to package instructions, then rinse with cold water and drain.

Blanch snap peas and edamame for 2–3 minutes in boiling water, then cool.

Whisk together mayo/yogurt, rice vinegar, wasabi, ginger, soy sauce, salt, and pepper.

Toss pasta with veggies and wasabi-ginger dressing.

Chill and garnish with sesame seeds before serving.