This veggie-packed pasta salad is light, fresh, and full of flavor with peppers, cucumber, carrots, edamame, and a sweet soy dressing
Cook your pasta according to directions
While your pasta cooks, heat the brown sugar and soy sauce in a saucepan, whisking often to ensure the brown sugar dissolves. Heat until the sauce is desired consistency, adding water if you want it thinner.
While the pasta cooks and the sauce is coming together, prepare the vegetables and nori. Slice the peppers and cucumber into matchstick pieces. Tear (or cut) the sheet of nori into small pieces to incorporate into the pasta salad. Lastly, chop the green onions.
After the pasta has been cooked and drained, return it to your pan and add the sesame oil and seeds to the pasta and stir until well mixed.
Combine the pasta, vegetables, nori, and edamame in a bowl.
Either serve immediately with your dressing drizzled over and your garnishes added or store the pasta salad and the dressing separately