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
Calories
Protein
Fiber
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
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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
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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.