Catelli Bistro California Sushi Pasta Salad With Pickled Ginger Dressing Recipes

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING

Catelli Bistro California Sushi Pasta Salad with Pickled Ginger Dressing image

The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.

Provided by Catelli

Categories Catelli®

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
8 ounces surimi crabmeat, shredded
1 cup chopped cucumber
2 green onions, sliced
¼ cup canola oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped pickled ginger
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 ripe avocado, diced
1 sheet nori, toasted and torn

Steps:

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
Transfer to large serving platter. Top with avocado and toasted nori before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories Trusted Brands: Recipes and Tips Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING

Catelli Bistro California Sushi Pasta Salad with Pickled Ginger Dressing image

The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.

Provided by Catelli

Categories Catelli®

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
8 ounces surimi crabmeat, shredded
1 cup chopped cucumber
2 green onions, sliced
¼ cup canola oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped pickled ginger
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 ripe avocado, diced
1 sheet nori, toasted and torn

Steps:

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
Transfer to large serving platter. Top with avocado and toasted nori before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g

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