California Asian Pasta Salad

California Asian Pasta Salad

My sister Sarah (everyone in the family calls this recipe “Sarah’s Salad”) gave me a version of this recipe that she got from her mother-in-law. Her mother-in-law had gotten it from a friend who had gotten it from a friend and on and on. Its like the game telephone but with a recipe! Its one of those dishes that you eat at a party and just HAVE to get the recipe because its so tasty. Its become a regular fixture at our Fourth of July celebration and  everyone gets excited every time its made. I’ve made a few changes to the original recipe to make it mine so I hope you enjoy!

3 Cups Dice Avocado (squeeze some lemon juice over the avocado to prevent it from browning!)

½ Bunch Chopped Parsley

¼ cup toasted sesame seeds

16 oz package Corkscrew pasta

½ bunch chopped green onions

2 Cups spinach cut in strips

1 cup toasted slivered almonds

Sauce:

½ Cup Soy Sauce

¾ Cup Vegetable Oil

¼ cup mango chutney

¾ cup Raspberry Vinaigrette

1/8 teaspoon Cayenne Pepper

Whisk together sauce ingredients. Set aside.

Cook pasta. Drain and run until cold water to stop the cooking. Once cooled and drained, place pasta into a large salad bowl and add in parsley, toasted sesame seeds, green onions, spinach and toasted almonds. Toss together with sauce. Refrigerate until cold or overnight. Top with avocado right before serving and crack some salt and pepper over the avocado to taste. Enjoy!

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4 thoughts on “California Asian Pasta Salad

  1. I’m afraid this might be a dumb question, but what do you mean by “chutney”? Also, do you have much trouble with the avocado oxidizing and turning brown?

    • Great Question! I use a mango chutney and probably should have specified. I’ll make that change – thank you!
      Also, the avocado does oxidize which is why its important to put it right top of the pasta salad before serving. In my experience the avocado stays nice long enough for everyone to be served and to eat. If you know that it will be sitting out for a long time before eating then bring the avocado along to wherever you are going so that you can cut it right before. If you keep it overnight the avocado will oxidize a little. Hope this helps!

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