Catelli Bistro California Sushi Pasta Salad With Pickled Ginger Dressing - cooking recipe

Ingredients

1 (375 g) package Catelli Bistro(R) Tri-Colour Rotini
8 ounces surimi crabmeat, shredded
1 cup chopped cucumber
2 green onions, sliced
1/4 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

Preparation

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.