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Sushi Bowl Orzo Salad

A fun take on sushi, this fresh pasta salad is dressed with a simple Asian vinaigrette spiked with zesty pickled ginger. For added fun and texture, try sprinkling red tobiko over top.
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Prep time
icon-clock-15 Min
Cook time
icon-cooking-145 Min
Serves
icon-servings-14-6
Sushi Bowl Orzo Salad
Catelli Classic Orzo

Ingredients

  • 1 1 pkg. (454 g) Catelli Orzo Pasta
  • 1/4 cup (60 mL) canola oil
  • 1/3 cup (75 mL) rice wine vinegar
  • 1/4 cup (60 mL) finely diced pickled ginger
  • 3 tbsp (45 mL) soy sauce
  • 2 tsp (10 mL) sesame oil
  • 1/2 tsp (2 mL) each salt and granulated sugar
  • 1 cup (250 mL) shelled edamame
  • 1 cup (250 mL) shredded carrots
  • 1 cup (250 mL) diced cucumbers
  • 1 cup (250 mL) diced red peppers
  • 1/4 cup (60 mL) finely sliced green onions
  • 1 avocado, halved, pitted, peeled and chopped
  • 2 tbsp (30 mL) sesame seeds
  • 2 tbsp (30 mL) finely sliced nori (dried seaweed)

Cooking Steps

Step 1

Cook orzo according to package directions; drain and let cool completely.

Step 2

In large bowl, whisk together canola oil, vinegar, pickled ginger, soy sauce, sesame oil, salt and sugar; add pasta, tossing until well combined.

Step 3

Stir in edamame, carrots, cucumbers, red peppers, green onions and avocado. Sprinkle sesame seeds and nori over top.