California Asian Pasta Salad
California Asian Pasta Salad
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.
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Servings
6
Ingredients
- 1 pound corkscrew pasta
- 1/2 bunch parsley, chopped
- 1/4 cup toasted sesame seeds
- 1/2 bunch green onions, chopped
- 2 cup spinach, sliced into thin strips
- 1 cup toasted, slivered almonds
- 1/2 cup soy sauce
- 3/4 cup vegetable oil
- 1/4 tablespoon mango chutney
- 3/4 cup raspberry vinaigrette
- 1/8 teaspoon cayenne
- 3 cup diced avocado
Directions
- 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.