1 lb. whole wheat fusilli or other shaped pasta
3 Tbs. sesame oil
2 Tbs. honey
2 Tbs. reduced-sodium soy sauce
2 Tbs. balsamic vinegar
½ c. low-fat mayonnaise
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. canola oil
2 red bell peppers, chopped
1½ c. broccoli florets
2 c. snow peas
3 scallions, thinly sliced
1 Tbs. sesame seeds


Cook the pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain very well. Transfer to large bowl. In a small bowl, whisk the sesame oil, honey, soy sauce, vinegar, mayonnaise, salt and pepper until blended. Mix half of the dressing into the pasta. Heat the canola oil in a heavy large sauté pan or skillet over medium-high heat. Add the bell peppers and broccoli, cooking until just wilted, about 5 minutes. Add the snow peas and toss with the vegetables. Sauté until the snow peas are tender, just 1 minute. Add the vegetable mixture to the pasta. Add the remaining dressing, stirring to combine. Garnish with the scallions and sesame seeds, and serve at room temperature.


Serves 6


472 calories; 14 grams protein; 72 grams carbohydrate; 3 grams fiber; 17 grams fat (2 grams saturated); 425 mg sodium

  • Andrea Lynn

    Fresh and Healthy DASH Diet Cooking (Ulysses Press) offers 101 delicious recipes for lowering blood pressure, losing weight and feeling great. Author Andrea Lynn is a professional chef, recipe developer and author of The I Love Trader Joe’s College Cookbook and The Artisan Soda Workshop. Contributor Matt Kadey is a registered dietitian, freelance nutrition writer, recipe developer and author of Muffin Tin Chef.