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.
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.
Whisk together all of the ingredients. Toss together with the pasta and vegetables. Add the avocado last and lightly toss before serving.