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