Asian Sesame Fusilli Pasta Salad

(As featured in Lady York's Spring Summer 2015 Magazine)

(photo: Michael Rao)


450 g dry fusilli pasta

1 large red pepper thinly sliced

1 ½ cup (625 mL) Edamame

1 cup red cabbage shredded

3 scallions thinly sliced

1 cup fresh cilantro, stems removed


Asian Sesame Vinaigrette:

2 tbsp. (30 mL) sesame seeds

1 tbsp. (15 mL) minced ginger

2 tsp. (10 mL) minced garlic

2 tbsp. (30 mL) chopped cashew nuts

4 tbsp. (45 mL) sesame oil

½ cup (125 mL) unsweetened coconut milk

4 tbsp. (45 mL) rice vinegar

2 tbsp. (30 mL) natural quality honey



Bring a large pot of water to boil and cook fusilli according to package directions, al dente.

Drain the pasta and rinse with cold water.

In a large bowl, combine pasta with red pepper, edamame, red cabbage and scallions.

In a small bowl, whisk all vinaigrette ingredients. Toss gently with pasta mixture and

garnish with cilantro and cashew nuts.



SERVINGS 4-6 | PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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