This salad is amazing. When I was at the Pacific Institute of Culinary Arts cooking it, I carefully followed all the instructions and at one point stopped because it looked so beautiful. All those luscious veggies just sitting in a bowl, waiting to be tossed with pasta. Total thing of beauty.
Then Lynn came over and I suspect in an effort not to let any of the extra veg laying around go to waste, she began tossing more in my bowl.
"How about some green onions? Hm. Maybe some cabbage? Red pepper?" In went bowl after bowl and my salad grew to ENORMOUS proportions. My eyes grew wide.
"Uh, Lynn? I don't think my family will eat this much." I have a teenager and a very picky husband at home, and this salad was enough to feed a whole pile of people.
"Share it with the kids at school!" Lynn then began adding things to my dressing jar. "Trust me, I'm a chef."
Well. If you can't trust Lynn in the kitchen, who can you trust? She mixed and tossed, and soon my salad was this beautiful, enormous bowl of goodness. We packed it up into containers and the next day, I *did* share it with my 10 year old little chefs at school. You know what? They weren't so sure about the vegetables, but they LOVED the noodles. Staff loved the salad and requested the recipe, my family inhaled huge portions, and I have to say-it was a total hit. I'll definitely make this again, more likely when the weather has turned warm and I don't really want to cook. I think adding a little shrimp or even shredded chicken would make it better, or a little drizzle of hot sauce on top? HEAVEN.
Before you get too far, check out this post where I have a contest going and you can win ONE YEAR'S worth of pasta from Catelli!
This recipe was developed by Lynn Crawford for Catelli®Healthy Harvest® Ancient Grains pasta. Reproduced with permission.
Makes 4 servings
Cook Time: 8 min
Prep Time: 10 min
one 340 g package Catelli® Healthy Harvest® Ancient Grains Spaghettini
2 cups snow peas, sliced diagonally
2 cup shelled edamamae
1 small English cucumber
2 cups napa cabbage, finely shredded
1 cup red pepper, cut into matchsticks
3 green onions, thinly sliced
1 ripe avocado, sliced
1/4 cup cilantro leaves
2 tbsp black sesame seeds
Ginger Wasabi Dressing:
1/4 cup seasoned rice vinegar
3 tbsp canola oil
2 tbsp soy sauce
2 tbsp lemon juice
1 tsp lemon zest
2 tsp brown sugar
2 tsp sesame oil
1 tsp grated fresh ginger
wasabi to taste.
1. Cook pasta according to package directions; drain well. Rinse under cold water until chilled; transfer to large bowl and set aside.
2. In pot of boiling water, cook snowpeas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
4. Add the cucumber, snow peas, edamamae, Napa cabbage, red pepper, green onions, and avocado to the noodles; toss with enough dressing to coat.
Ginger Wasabi dressing:
In a mason jar measure the rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil, fresh ginger and wasabi. Tightly screw on a lid and shake well until it's well mixed. Season with more wasabi if you feel it needs some.
5. Garnish the salad with cilantro and black sesame seeds. you can also chill the salad for 1-4 hours if you have the time.
Per serving: 590 calories, 19g fat, 0 mg cholesterol, 710 mg sodium, 84 carbohydrates, 145g fibre, 13 g sugar, 21 g protein