"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asian Pasta Salad Recipe

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This recipe for Asian Pasta Salad, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
SESAME-SOY DRESSING:

1/4 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce
2 tablespoons toasted sesame seeds
PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped cooked chicken breast meat (to save time use a store bought rotisserie chicken)
1 cup shredded carrot
3/4 cup roughly chopped cilantro
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanut pieces

Directions:
Directions:
Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

 

 

 

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