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Asian-Style Pasta Salad

This pasta salad is a big hit every time I make it. Itís great as an appetizer or as lunch, but can also be a light warm-weather entrée. Studies show that if you beef up dishes such as this one with plenty of bulky vegetables like broccoli, youíll be satisfied with less calorie intake, which could help with weight loss and, subsequently, blood pressure reduction.


1 lb. whole wheat fusilli or other shaped pasta
3 Tbs. sesame oil
2 Tbs. honey
2 Tbs. reduced-sodium soy sauce
2 Tbs. balsamic vinegar
½ c. low-fat mayonnaise
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. canola oil
2 red bell peppers, chopped
1½ c. broccoli florets
2 c. snow peas
3 scallions, thinly sliced
1 Tbs. sesame seeds


Cook the pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain very well. Transfer to large bowl. In a small bowl, whisk the sesame oil, honey, soy sauce, vinegar, mayonnaise, salt and pepper until blended. Mix half of the dressing into the pasta. Heat the canola oil in a heavy large sauté pan or skillet over medium-high heat. Add the bell peppers and broccoli, cooking until just wilted, about 5 minutes. Add the snow peas and toss with the vegetables. Sauté until the snow peas are tender, just 1 minute. Add the vegetable mixture to the pasta. Add the remaining dressing, stirring to combine. Garnish with the scallions and sesame seeds, and serve at room temperature.


472 calories; 14 grams protein; 72 grams carbohydrate; 3 grams fiber; 17 grams fat (2 grams saturated); 425 mg sodium


Serves 6