Lumache Pasta Recipe
tri-colored quinoa salad, edamame, cashew sweet chili cream
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Ingredients
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Pasta Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Pasta and Quinoa
In a large pot of salted boiling water, cook the lumache pasta according to the package instructions until al dente. In a separate pot, cook tri-colored quinoa according to package instructions. Drain and set aside.
- 2
Prepare the Edamame
In a small pot, bring water to a boil and add shelled edamame. Cook for about 3-4 minutes until tender, then drain and set aside.
- 3
Combine the Salad Ingredients
In a large mixing bowl, combine the cooked lumache pasta, tri-colored quinoa, edamame, cherry tomatoes, diced cucumber, and chopped cilantro. Toss gently to mix.
- 4
Make the Cashew Sweet Chili Cream
In a blender, combine 1 cup soaked cashews, 2 tablespoons sweet chili sauce, 1 tablespoon lime juice, and a pinch of salt. Blend until smooth and creamy, adding water as needed to reach desired consistency.
- 5
Serve
Drizzle the cashew sweet chili cream over the pasta salad and toss to coat. Serve immediately or chill in the refrigerator for 30 minutes before serving for a cooler dish.