This Asian fusion pasta salad bathes crunchy vegetables in a sweet, tangy dressing.
Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado
Calories400 Per Serving
Protein12g Per Serving
Fiber13g Per Serving
|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|
|Total Carbohydrate||63 g|
|Dietary Fiber||13 g|
3 starch, 3 vegetable, 2 fat
12 ounces whole-grain fusilli or rotini
1 lb 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)
Prepare the pasta using the package directions, omitting the salt.
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.
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.
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.