Nori Pesto Fusilli Mango and Kani Salad
Pesto Salad Recipe

Nori Pesto Fusilli Mango and Kani Salad

November 14, 2022


Nori Pesto Dressing:

  • 3 pcs. nori sheets (toasted and shredded)
  • 1/2 cup Dona Elena Pure Olive Oil
  • ¼ cup toasted cashew nuts
  • 1 tsp. grated garlic
  • 2 tbsps. soy sauce
  • Japanese mayo


  1. Blend the nori sheets, garlic, parmesan cheese, grated garlic, cashew nuts, and soy sauce in a blender. Pour in a mixing bowl and mix with Japanese mayo.

Pasta Salad:

  • 2 cups Dona Elena Al Dente Fusilli, cooked
  • ¼ cup nori pesto dressing
  • ¼ cup edamame beans, cooked
  • ½ cup cubed ripe mango
  • 4 pcs. shredded kani sticks
  • 6 pcs. cherry tomatoes (cut in half)
  • tbsp. ikura (optional)
  • 2 tbsps. Dona Elena Extra Virgin Olive Oil
  • 4 leaves romaine lettuce


  1. Mix the fusilli pasta and the nori pesto dressing together.
  2. Add the ripe mango, edamame beans, cherry tomatoes, and kani sticks.
  3. Arrange the romaine lettuce like a fan and add the fusilli salad on top.
  4. Add ikura on top.
  5. Drizzle with extra virgin olive oil.