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Asian Sesame Fusilli Pasta Salad


  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 454 g (16 oz) dry fusilli pasta
  • 1 large red pepper, thinly sliced
  • 1½ cups shelled edamame
  • 1 cup shredded red cabbage
  • 3 scallions, thinly sliced
  • 1 cup chopped fresh cilantro, stems removed
  • 2 tbsp chopped cashew nuts
    Vinaigrette
  • ½ cup (125 mL) unsweetened coconut milk
  • 3 tbsp (45 mL) sesame oil
  • 3 tbsp (45 mL) rice vinegar
  • 2 tbsp (30 mL) good-quality honey
  • 2 tbsp (15 mL) sesame seeds
  • 1 tbsp (15 mL) minced ginger
  • 2 cloves garlic, minced

Instructions

  1. Bring a large pot of water to a boil and cook fusilli according to package directions for al dente.
  2. Drain pasta and rinse with cold water.
  3. In a large bowl, combine pasta with red pepper, edamame, red cabbage and scallions.
  4. Whisk all vinaigrette ingredients in a small bowl or measuring cup. Toss gently with pasta mixture.
  5. Garnish with cilantro and cashew nuts.
  • Prep Time: 30 mins