Zante Currant Pasta Salad, Matcha Yuzu Vinaigrette
In 2016, sixty members of the International Nut and Dried Fruit Congress (INC) visited Sun-Maid as part of the California Nut and Dried Fruit tour, inspiring this recipe.
Makes 4-6 Servings
- 12 oz. rotini pasta
- 1/3 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon yuzu juice or lime juice
- 2 teaspoons matcha powder
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/2 cup Sun-Maid Zante Currants
- 1/4 cup chopped pistachios
COOK pasta according to package directions; drain and rinse under cold water.
SHAKE olive oil, rice vinegar, yuzu, matcha and honey in a lidded jar, or whirl in a blender until well blended.
COMBINE pasta, spinach, currants, pistachios and dressing in a large bowl. Mix well. Serve within 1 hour or add pistachios just before serving.
Per Serving: 601 calories, 22.8g fat (3.2 g fat, sat), 0 mg cholesterol, 13.6 g protein, 87.1 g carbohydrate, 708.6 mg sodium, 4.8 g fiber