Miso Pasta

Miso Pasta

I used half of a jar of artichoke hearts and a supermarket tomato in this dish, in an attempt to use up some odds & ends. The fresh herbs are from my garden. They are always an early spring treat. I was going to add an avocado…. but I had to toss it, sadly.


  • 1 tomato, cut into chunks
  • 4oz (120gr) marinated artichoke hearts, cut into wedges if large
  • 3 tbs fresh marjoram, leaves cut in half
  • 2 tbs fresh chives, chopped
  • 1 1/4 cups (4.2oz, 125gr) pasta, bite-size
  • Miso Vinaigrette:
  • 1 tbs miso
  • 2 tbs sherry vinegar
  • 3 tbs salad olive oil 


  • Cook pasta according to package directions. When done, drain.
  • Make vinaigrette in a bowl large enough to hold salad: 
  • Whisk vinegar and miso.
  • Slowly add oil and whisk until it emulsifies.
  • Add artichoke hearts, tomato, and herbs.
  • When pasta is ready, add to bowl.
  • Stir gently and serve


I used a medium miso. You can use any wine vinegar you have on hand. I served this warm but you could make it ahead and allow to cool.

Keywords: pasta salad, miso, artichoke hearts

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