think about any pasta salad you have ever had. did it involve copious amounts of mayo and/or butter? yeah, that’s what i thought.
as a midwesterner, i am far too familiar with that cloying texture. the sound of pasta salad squelching as you dig a spoon into it still haunts my nightmares. i have learned to fear the gradually deepening yellow color of the salad as it becomes warmer and warmer in the intense heat of outdoor barbecue parties. yes, i begrudgingly enjoy it now and again. but i can feel my arteries screaming in pain as i masticate every bite.
imagine eating a big fat plate of the southern-style pasta salad i just described as the main course of lunch. imagine the unending stomach pains that would result. imagine the huge spike in your blood pressure. imagine all those veggies, still half-buried in their fields somewhere, calling for the imposter “salad” to be deposed.
luckily, somewhere in a lab deep beneath the earth, japanese scientists and farmers were cooperating to create a new breed of pasta salad implementing an innovative hybrid noodle. a noodle with texture, a noodle with flavor, a noodle so fresh that veggies would shriek and swoon at the prospect of being mixed in the same bowl (if they could shriek or swoon).
and they called that noodle harusame.
made of mung bean starch, water, and magic, they are the perfect choice for a fresh, filling, and absolutely delicious summer salad.