Boil the pasta as direction written on the pack, drain well, sprinkled with olive oil and set aside to cool down.
In a bowl whisk all the dressing ingredients together and set in fridge for using later.
I3. In another large mixing bowl, add in red cabbage, carrots, red bell pepper, edamame, spring onion, cilantro and almonds and mix.
Add the pre-prepared dressing and toss the salad well to cover with dressing.
Fold in the cooked pasta and garnish with toasted sesame seeds, enjoy!