Pasta Salad with Mango, Avocado, Edamame & Sesame-Soy Dressing

Directions

1. Bring a medium pot of water to a boil, salt it lightly, and cook the elbow pasta until just tender, about 8–10 minutes. Drain and rinse with cool water.
2. While the pasta cooks, rinse and dry all fresh produce.
3. Rinse the edamame in a colander under hot water to thaw, then drain well.
4. In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, and brown sugar until the sugar dissolves.
5. Peel and dice the mango, then add the pieces to the dressing—toss gently to coat.
6. Halve and pit the avocado, then scoop out the flesh and cut into chunks to fold into the dressing.
7. Shred or finely grate the carrots and add them to the dressing mixture.
8. Remove the outer leaves from the cabbage, cut away the core, and thinly slice the cabbage; add to the bowl with dressing.
9. Trim the green onions and slice into ¼-inch pieces; mix into the bowl.
10. Coarsely chop the peanuts and toss them in with the edamame and the rest of the vegetables.
11. Add the cooled pasta to the bowl and toss everything together until evenly distributed.
12. Divide the salad into bowls and serve.