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Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado

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Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado

This Asian fusion pasta salad bathes crunchy vegetables in a sweet, tangy dressing.

Nutrition Facts

Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado

CaloriesCalories

400 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

13g Per Serving

Nutrition Facts

Calories 400
Total Fat 13.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 218 mg
Total Carbohydrate 63 g
Dietary Fiber 13 g
Sugars 15 g
Protein 12 g

Dietary Exchanges
3 starch, 3 vegetable, 2 fat

Ingredients

Servings  6   Serving Size   2 cups per serving

  • 12 ounces whole-grain fusilli or rotini
  • 1 pound asparagus spears (trimmed, cut into 1/2-inch pieces)
  • 6 ounces snow peas (trimmed, cut into bite-size pieces)
  • 3 tablespoons soy sauce (lowest sodium available)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1 cup shredded carrots
  • 1 medium red bell pepper (finely diced)
  • 2 medium green onions (sliced)
  • 1 1/2 medium avocados (halved, pitted, diced)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt.
  2. Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water. Transfer the cooked pasta mixture to a colander. Run cold water over the pasta and vegetables to stop the cooking process. Drain well.
  3. In a large bowl, whisk together the soy sauce, vinegar, sesame oil, and honey. Stir in the carrots, bell pepper, green onions, and pasta mixture.
  4. You can serve immediately or cover and refrigerate for 2 hours to chill. If serving immediately, stir in the avocado. If chilling, stir in the avocado just before serving.

Cooking Tip: Make this recipe your own by swapping out different vegetables to create a new pasta salad every time you make it.

Keep it Healthy: Not all pasta salads have to be mayonnaise-based. While this recipe uses sesame oil, a simple vinaigrette of olive oil and vinegar can also be used.

Tip: Use a box grater to shred carrots or buy packaged pre-shredded carrots.

 

This Asian fusion pasta salad bathes crunchy vegetables in a sweet, tangy dressing.

Nutrition Facts

Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado

CaloriesCalories

400 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

13g Per Serving
×
Calories 400
Total Fat 13.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 218 mg
Total Carbohydrate 63 g
Dietary Fiber 13 g
Sugars 15 g
Protein 12 g

Dietary Exchanges
3 starch, 3 vegetable, 2 fat

Ingredients

Servings  6   Serving Size   2 cups per serving

  • 12 ounces whole-grain fusilli or rotini
  • 1 pound asparagus spears (trimmed, cut into 1/2-inch pieces)
  • 6 ounces snow peas (trimmed, cut into bite-size pieces)
  • 3 tablespoons soy sauce (lowest sodium available)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1 cup shredded carrots
  • 1 medium red bell pepper (finely diced)
  • 2 medium green onions (sliced)
  • 1 1/2 medium avocados (halved, pitted, diced)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt.
  2. Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water. Transfer the cooked pasta mixture to a colander. Run cold water over the pasta and vegetables to stop the cooking process. Drain well.
  3. In a large bowl, whisk together the soy sauce, vinegar, sesame oil, and honey. Stir in the carrots, bell pepper, green onions, and pasta mixture.
  4. You can serve immediately or cover and refrigerate for 2 hours to chill. If serving immediately, stir in the avocado. If chilling, stir in the avocado just before serving.

Cooking Tip: Make this recipe your own by swapping out different vegetables to create a new pasta salad every time you make it.

Keep it Healthy: Not all pasta salads have to be mayonnaise-based. While this recipe uses sesame oil, a simple vinaigrette of olive oil and vinegar can also be used.

Tip: Use a box grater to shred carrots or buy packaged pre-shredded carrots.