This pasta salad has a really nice Asian flavor, and is really delicious hot, warm, or cold! Original recipe is from allrecipes.com, but I’ve adjusted it to be more healthy (less chicken, more veggies, and less oil).
Japan Note: Bow-tie shaped pasta is not very easily found in my area (though I have found it at an import store). I have substituted rotini or ziti shapes with success. Though spaghetti is definitely the most common Western-style pasta here, I’m not sure how well it would work in this recipe.
1/4 cup sesame seeds
16oz (454g) bow-tie pasta
1/4 cup (60mL) vegetable oil
1/3 cup (80mL) soy sauce
1/3 cup (80mL) rice vinegar
1 tsp sesame oil
3 tbsp sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
2 cups shredded, cooked chicken
1/3 cup chopped green onion
1-2 cups steamed veggies, cut into bite-size pieces (I like snow peas, broccoli, and carrots)
Spread sesame seeds in a dry pan and toast on low heat until fragrant. Be careful not to let them burn.
Cook pasta as directed on package and drain.
Whisk together oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, and pepper together and pour over pasta. Mix in chicken, green onion, and veggies. Sprinkle with sesame seeds.
This pasta salad is good hot or at room temperature. If you can give it a little time to marinate, it’s even better, as the pasta soaks up more of the dressing.