California Asian Pasta Salad
July 12, 2013
Anna Costa
This is a dish that will have everyone at the party asking you for the recipe. Infused with Asian flavors from sesame oil and soy sauce, it has a touch of California as well, tossed with avocados and a raspberry-flavored vinaigrette.
6
Servings
981
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 Pound corkscrew pasta
- 1/2 bunch parsley, chopped
- 1/4 Cup toasted sesame seeds
- 1/2 bunch green onions, chopped
- 2 Cups spinach, sliced into thin strips
- 1 Cup toasted, slivered almonds
For the dressing
- 1/2 Cup soy sauce
- 3/4 Cups vegetable oil
- 1/4 Tablespoon mango chutney
- 3/4 Cups raspberry vinaigrette
- 1/8 Teaspoon cayenne
- 3 Cups diced avocado
Directions
Cook the pasta according to the package instructions. Drain and run until cold water to stop the cooking. Once cooled and drained, place the pasta into a large salad bowl and add in parsley, toasted sesame seeds, green onions, spinach, and toasted almonds.
For the dressing
Whisk together all of the ingredients. Toss together with the pasta and vegetables. Add the avocado last and lightly toss before serving.
Nutritional Facts
Total Fat
71g
100%
Sugar
5g
N/A
Saturated Fat
8g
39%
Protein
20g
40%
Carbs
73g
24%
Vitamin A
79µg
9%
Vitamin B6
0.4mg
22.1%
Vitamin C
19mg
31%
Vitamin E
16mg
78%
Vitamin K
197µg
100%
Calcium
178mg
18%
Fiber
12g
48%
Folate (food)
127µg
N/A
Folate equivalent (total)
127µg
32%
Iron
4mg
23%
Magnesium
175mg
44%
Monounsaturated
41g
N/A
Niacin (B3)
4mg
22%
Phosphorus
381mg
54%
Polyunsaturated
18g
N/A
Potassium
941mg
27%
Riboflavin (B2)
0.5mg
29.2%
Sodium
1191mg
50%
Sugars, added
0.5g
N/A
Thiamin (B1)
0.2mg
15.9%
Trans
0.2g
N/A
Zinc
3mg
21%
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