INGREDIENTS
°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
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~ CALIFORNIAN SPAGHETTI SALAD ~
INSTRUCTIONS
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.
2nd step
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.
