This California Roll Pasta Salad is crazy easy to throw together and makes a perfect dish to bring to a BBQ or potluck!
You guys. My baby turns TWO today!!
It’s so crazy and I’m totally in denial. It’s so funny. When Gavin turned two, I thought he was SUCH a big kiddo. And now that my baby, my last kid, my little peanut is turning two . . . . I mean, I seriously think of her as a baby still. As legitimately a baby.
We are still nursing, I haven’t the slightest clue when we will stop. She is still in diapers and I don’t even want to think about putting her on the toilet. And she is still in her crib. I mean, if I have it my way she will still be in that thing when she’s five. #babycage
I seriously can’t believe that she is two. Her birth (the craziest birth of them of them all) seems like so many many years ago. But yet, she still feels like my baby.
She is developing a crazy hilarious sense of humor. But yet, she still feels like my baby.
She is old enough (and naughty enough) to get time outs on the regular. But yet, she still feels like my baby.
I can’t imagine all the other milestones. Her going to school for the first time. Her going to high school. Her graduating. Marriage (!!!). I mean, at all those times I can totally see myself still feeling like she is my baby.
Anyway. Let’s not talk about it.
Let’s talk about this California Roll Pasta Salad. Do you love California Rolls? I feel like they are kind of the generic version of sushi (I mean, you can go MUCH wilder), but they are still sooooo good. I love getting them . . . . along with all the wild stuff. So this pasta salad is meant to mimic those flavors. I chose orzo because it is so close in size to rice. And then there is the rice vinegar and the sesame oil in the dressing that make it spot on.
And it’s ridiculously easy to throw together. It would be perfect for a summer picnic!
California Roll Pasta Salad
- 1 cup of dry orzo cooked to package directions and rinsed with cold water
- 3 TBSPs extra virgin olive oil
- 1 TBSP Rice Vinegar
- 1 tsp sesame oil
- 1 cup fake crab pulled apart
- 1 cup cucumbers cut into small long bite sized pieces
- 1 cup avocado cut into small long bite sized pieces
- 1 TBSP sesame seeds
- Combine the olive oil, rice vinegar, and sesame oil in small bowl and then pour it over the orzo. Then add in the crab, cucumbers, and avocado. Finally, stir in some sesame seeds. Serve immediately or refrigerate up to 24 hours and serve.
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