Catelli Bistro California Sushi Pasta Salad With Pickled Ginger Dressing Recipes

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CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

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



Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

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

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

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING

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



Catelli Bistro California Sushi Pasta Salad with Pickled Ginger Dressing image

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

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

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