Fusion Pasta Salad Jar

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4 jars

Ingredients

• Wholemeal pasta, 160g
• Edamame, 480g
• Red capsicum, julienned, 80g
• Yellow capsicum, julienned, 80g
• Carrots, julienned, 160g
• Japanese cucumber, julienned, 160g
• Brown rice cake, 2½ pcs

Dressing

• 100% Peanut butter, 2 tbsp
• Rice vinegar, 1¼ tbsp
• Light soy sauce (less sodium), 1¼ tbsp
• Extra virgin olive oil, 1¼ tbsp
• Black sesame seeds, 1 tbsp

Method

1. Cook the pasta as per packaging instructions. Then, set aside.
2. Add the edamame into a pot of boiling water for about 5 minutes. Do not overcook or they will become mushy.
3. Drain the edamame and cool them under cold running water to stop the cooking. De-shell the beans by gently squeezing the pods with your fingers to release them.
4. In a separate bowl, combine the peanut butter, rice vinegar and light soy sauce. Then, slowly drizzle the olive
   oil and sesame seeds into the mixture while stirring. Stir until smooth.
5. Prepare the topping by crushing the brown rice cakes.
6. Separate all ingredients into 4 portions, 1 portion/jar.
7. Lay the mason jar in the following order or as you prefer and it is ready to be served!
   • Dressing (base)
   • Pasta
   • Red capsicum
   • Yellow capsicum
   • Edamame
   • Carrots
   • Japanese cucumber
   • Brown rice cake

Nutrients per serving
Energy: 374 kcal
Protein: 19g
Total Fat (Saturated Fat): 18g (2g)
Carbohydrate: 35g
Sodium: 319mg
Dietary Fibre: 11g