The weather has been so warm lately, that while ideally I'd be making pumpkin or squash themed meals, all I want still is cool salads. Ever since my sister-in-law, Sue, made this for a family get together at the lake, I have been obsessed with this salad that only gets better the longer it sits. Whenever I make this, I usually double the amount so I can have it for lunch all week. With the whole wheat pasta and vegetables, it's a filling and delicious lunch that hits all the flavors of sweet, sour, salty, bitter and umami.
Ingredients
1/2 box of whole wheat angel hair pasta (I prefer Barilla)
1 cooked chicken breast shredded (omit to keep this dish meatless)
1 cup shredded carrots
1 cup sugar snap peas
1/3 cup chopped cilantro
1/4 cup chopped green oniom
2 tablespoons toasted sesame seeds
Dressing
2 tablespoons dark sesame oil
1/2 teaspoon chili oil or 1/2 teaspoon of red pepper flakes
1/3 cup rice vinegar
1/3 cup soy sauce
1 tablespoon creamy peanut butter
zest and juice of one lime
1 teaspoon honey
Directions
In large pot, cook pasta according to package directions. When cooked, drain and add noodles to large bowl. Add chicken, carrots, peas, and cilantro. Set aside.
In a mixer, add all dressing ingredients and mix until incorporated. (Can also be mixed by hand but the peanut butter may not be fully incorporated.)
Add dressing to noodles and vegetable bowl. Top with toasted sesame seeds and toss.
No comments:
Post a Comment