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

Name: Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado
Yield: 6

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

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.

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.

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

Calories

400 Per Serving

Protein Protein

12g Per Serving

Fiber Fiber

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

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

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

Calories

400 Per Serving

Protein Protein

12g Per Serving

Fiber Fiber

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.

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.

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

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