Chilled Noodle Salad with Ginger Wasabi Dressing
dinner, lunch, picnic
340 g Catelli Healthy Harvest Ancient Grains Spaghettini
thinly sliced diagonally
small English cucumber
cut into matchsticks
black sesame seeds
Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
Garnish with cilantro leaves and black sesame seeds.
Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
To make Ginger-Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh ginger. Add wasabi to taste.