Tomato and Furikake Pasta Salad
Jesse Jenkins
Photo by Jesse Jenkins
- Serves
- 3 - 4
- Prep Time
- 15 - 20 minutes
- Cook Time
- 10 - 12 minutes
Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘f*** yeah’ out loud when I tasted this for the first time.
Recipe excerpted from "Cooking With Vegetables" © 2025 by Jesse Jenkins
Ingredients
- 500 g tomatoes (anything that tastes good)
- pinch of caster sugar
- 300 g dried pasta (I often use elbow or fusilli)
- 6 spring onions, green part only, thinly sliced at an angle
- 1/2 cucumber, sliced and quartered
- 100 g mayonnaise
- 20 ml rice vinegar
- 1 tbsp capers
- 1 tbsp furikake
- salt (optional)
- coriander sprigs, to garnish
Directions
- Step 1
Cut the tomatoes into uneven large bite-sized pieces, then season with some salt and the pinch of sugar. Mix well and set aside at room temperature while you cook the pasta.
- Step 2
Cook the pasta in salted boiling water according to the packet instructions, then drain and rinse in a colander under cold running water until cool. Once cooled, leave to drain for a few minutes – you want it as dry as possible.
- Step 3
Combine the rest of the ingredients with the pasta, reserving half the furikake and green spring onion for the garnish. Everything is salty here, so there probably won’t be a need for any additional salt. Top with coriander sprigs.