Heart Healthy
This Asian fusion pasta salad bathes crunchy vegetables in a sweet, tangy dressing.
Print Recipe
Asian-Inspired Pasta Salad with Asparagus, Snow Peas, and Avocado
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Servings:
6
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Serving Size :
2 cups per serving
Ingredients
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12 ounces fusilli or rotini -
1 pound asparagus spears -
6 ounces snow peas -
3 tablespoons soy sauce -
3 tablespoons balsamic vinegar -
2 tablespoons sesame oil -
2 tablespoons honey -
1 cup carrots -
1 medium red bell pepper -
2 medium green onions -
1 1/2 medium avocados
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. -
Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water. Transfer the cooked pasta mixture to a colander. Run cold water over the pasta and vegetables to stop the cooking process. Drain well. -
In a large bowl, whisk together the soy sauce, vinegar, sesame oil, and honey. Stir in the carrots, bell pepper, green onions, and pasta mixture. -
Serve immediately or cover and refrigerate for 2 hours to chill. If serving immediately, gently stir in the avocado. If chilling, gently stir in the avocado just before serving.
Cooking Tip: Swap out your favorite vegetables or try new ones to give this recipe a different twist each time you make it.
Keep it Healthy: Not all pasta salads use mayo for dressing. This recipe calls for sesame oil and balsamic vinegar, but you also can use another nontropical oil, such as olive, and a different vinegar, such as red wine. Use the healthy options you have available in your pantry.
Tip: To save money, buy a bag of carrots and use a box grater to shred them. To save time, buy packaged pre-shredded carrots.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 400 | |
|---|---|---|
| Total Fat | 13.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 3.5 g | |
| Monounsaturated Fat | 7.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 218 mg | |
| Total Carbohydrate | 63 g | |
| Dietary Fiber | 13 g | |
| Sugars | 15 g | |
| Protein | 12 g | |
Dietary Exchanges
3 starch, 3 vegetable, 2 fat
-
Servings:
6
-
Serving Size :
2 cups per serving
Ingredients
-
12 ounces fusilli or rotini -
1 pound asparagus spears -
6 ounces snow peas -
3 tablespoons soy sauce -
3 tablespoons balsamic vinegar -
2 tablespoons sesame oil -
2 tablespoons honey -
1 cup carrots -
1 medium red bell pepper -
2 medium green onions -
1 1/2 medium avocados
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. -
Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water. Transfer the cooked pasta mixture to a colander. Run cold water over the pasta and vegetables to stop the cooking process. Drain well. -
In a large bowl, whisk together the soy sauce, vinegar, sesame oil, and honey. Stir in the carrots, bell pepper, green onions, and pasta mixture. -
Serve immediately or cover and refrigerate for 2 hours to chill. If serving immediately, gently stir in the avocado. If chilling, gently stir in the avocado just before serving.
Cooking Tip: Swap out your favorite vegetables or try new ones to give this recipe a different twist each time you make it.
Keep it Healthy: Not all pasta salads use mayo for dressing. This recipe calls for sesame oil and balsamic vinegar, but you also can use another nontropical oil, such as olive, and a different vinegar, such as red wine. Use the healthy options you have available in your pantry.
Tip: To save money, buy a bag of carrots and use a box grater to shred them. To save time, buy packaged pre-shredded carrots.