Fusilli Pasta Salad

September 4, 2013 § Leave a comment

Tokyo, Japan

One my last night in Tokyo, my friend Saya and I cooked a delicious feast while her husband Sunny played bartender. He requested that I make a cold pasta dish, so I made a pasta salad.

I had fun being in the kitchen as I knew it was my last night to enjoy being in Japan with my good friends. It was a fun challenge to create recipes that I am used to using different ingredients and adding a Japanese flare on it.

I used fusilli pasta with fresh vegetables that were available at the market with parmesan in a sweet balsamic dressing. I used the beautiful purple cabbage sprouts as a garnish. Sunny was very happy and thought the dish was beautiful as well as having harmony in the flavours.

Cooking time 30 minutes
Serves 4

Ingredients:
1 package cooked fusilli pasta
1 handful snow peas
1 pint cherry tomatoes cut in half
corn niblets
shavings of parmesan (optional)
1/2 handful green olives
handful of baby greens
finely sliced green onions
chopped fresh basil
purple cabbage sprouts.

Dressing:
olive oil
balsamic vingegar
raw sugar
sliced dried hot pepper
fresh ground pepper

Directions;
1. Place the veggies in a bowl and marinate with the dressing for 1/2 hour.
2. Toss with the pasta, parmesan and 2/3 of fresh basil. Garnish with fresh basil and purple cabbage sprouts.

cold pasta salad

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