California Spaghetti Salad


This delicious and colorful California Pasta Salad is always a hit as part of a party menu. Make this easy pasta salad recipe up to a day ahead if you like; the flavors only get better as it marinates.


°1 pack. (375g) Catelli Bistro Tricolor Rotini

°8 oz (250g) surimi-type crabmeat, shredded

°1 cup (250 mL) chopped cucumber

°2 green onions, sliced

°1/4 cup (60 ml) canola oil

°2 tbsp. (30 ml) soy sauce

°2 tbsp. (30 ml) rice vinegar

°1 C. (15 mL) chopped pickled ginger

°2 tbsp. 1/2 tsp (10 mL) toasted sesame seeds

°1 C. (5 ml) sesame oil

°1 ripe avocado, diced

°1 nori sheet, toasted and coarsely chopped


Step 1

Cooking pasta according to instructions on package. Drain and rinse with cold water; set aside in a large bowl. Add surimi, cucumber and green onion; stir into pasta.

Step 2

Whisk together the canola oil, soy sauce, rice vinegar, ginger, sesame seeds and sesame oil. Gently pour dressing over pasta salad and toss to coat.

Step 3

Transfer to a large serving platter. Garnish with avocado and grilled nori before serving.


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