Chilled noodle salad with ginger wasabi dressing

A veggie-filled pasta salad with an Asian-style dressing you'll want to use over and over

by Eat North

This refreshing vegetarian noodle salad is great for when you just want to have something light but satisfying. To make a guilt-free pasta salad, try using Catelli Healthy Harvest® Ancient Grains Spaghettini

Pasta

1 package Catelli Healthy Harvest® Ancient Grains Spaghettini
2 cups snow peas, thinly sliced diagonally
1 cup shelled edamame
1 small English cucumber
2 cup finely shredded napa cabbage
1 cup julienned red pepper
3 green onions, thinly sliced
1 ripe avocado, sliced
1/4 cup chopped cilantro leaves
2 tbsp black sesame seeds

Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.

In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.

Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.

To assemble, add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.

Garnish with cilantro leaves and 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 powder, to taste

Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.

Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.

Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium,

84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g pr

Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
8 minutes

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