2 oz. (about ½ cup chopped or paste) whole ginger root (Do not use dried ginger)
½ large onion, cut in pieces
½ cup red wine vinegar
1½ cups good olive oil
1 cup light soy sauce
6 Tbsp tomato paste (about ½ 6 oz can)
Juice of 1 lemon
1 clove garlic
¾ cup water
Peel ginger with the back of a spoon so that peel is removed.
Mix all ingredients in a blender in batches until smooth. Chill for at least two hours to allow ingredients to mingle.
Pour over pasta salad and chill