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Vegetarian Banh Mi Whole Grain Trumpets

Sfoglini Pasta Recipe: Vegetarian Banh Mi Whole Grain Trumpets

The popular Vietnamese Banh Mi sandwich is converted into a cool, flavorful pasta salad using Sfoglini’s Whole Grain Trumpets. This recipe comes together in minutes and is loaded with fresh, vibrant ingredients—perfect for warm-weather days ahead!

INGREDIENTS

MAKES FOUR - SIX SERVINGS

For the dressing:

  • 1/2 cup vegetable oil
  • 1/2 cup sesame oil
  • 1/4 cup rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1 teaspoon mayonnaise

For the pasta:

  • 1 pound Sfoglini Whole Grain Trumpets
  • 1 cup matchstick-sliced carrots
  • 1 cup matchstick-sliced radishes
  • 1 cup matchstick-sliced cucumber
  • 1 green onion, thinly sliced
  • 1 jalapeno pepper, thinly sliced (optional)
  • ¼ cup minced cilantro, plus more to serve

    DIRECTIONS

    Combine the ingredients for the dressing in a bowl and whisk together until thoroughly blended. 

    Bring a pot of generously salted water to a boil. Cook the Whole Grain Trumpets for 5 minutes, or about 2 minutes away from being al dente, and then drain. Very briefly rinse the pasta with cool water, ensuring not to cool them down all the way (they should still be warm - see chef’s note), then transfer to a large bowl. Add 1 cup of the dressing and gently toss with the pasta. Let sit for 5 minutes, tossing gently a few times so the sauce doesn’t collect at the bottom of the bowl. This allows the pasta to finish cooking through and absorb some of the flavor of the dressing. 

    Add the vegetables, cilantro, and half the remaining dressing (if needed) to the pasta, tossing gently once again so everything is coated in the dressing. Transfer to individual bowls or a serving bowl, top with remaining cilantro, and serve. At this point, the pasta will be approximately room temperature. If a chilled dish is preferred, refrigerate until ready to serve.

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Chef’s Note: The goal of rinsing the pasta in cool water isn't to stop the cooking, just to slow it down slightly. You want the pasta to still be warm so it can still absorb the dressing and finish “cooking” as it sits. If using a different pasta shape, cook until the pasta is 2 minutes away from being al dente (it should still have some bite when pulled from the water). The pasta will finish cooking in the dressing; 5 minutes should be enough time, but check the noodles to make sure they’re cooked through before tossing with the vegetables. 

    The purpose of the mayonnaise is to keep the dressing emulsified. It can be omitted if a vegan version of this dish is preferred. There should be a little dressing left over at the end. Use this to serve with any leftovers, as the pasta will absorb most of the dressing if not consumed within a few hours. Matchstick carrots and sliced radishes are available in most supermarkets and are a great time-saver for this recipe.

    Pasta Swaps: This recipe would also work well with Sfoglini Semolina Trumpets, Radiators, or Whole Grain Reginetti. See chef’s note.