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 pound asparagus spears, trimmed and cut into 1/2-inch pieces
6 ounces snow peas, trimmed and 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, and 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.
Serve immediately or cover and refrigerate for 2 hours to chill. If serving immediately, gently stir in the avocado. If chilling, gently stir in the avocado just before serving.
Cooking Tip: Swap out your favorite vegetables or try new ones to give this recipe a different twist each time you make it.
Keep it Healthy: Not all pasta salads use mayo for dressing. This recipe calls for sesame oil and balsamic vinegar, but you also can use another nontropical oil, such as olive, and a different vinegar, such as red wine. Use the healthy options you have available in your pantry.
Tip: To save money, buy a bag of carrots and use a box grater to shred them. To save time, buy packaged pre-shredded carrots.