This pasta, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics. This is great for lunch, a light main meal, or even a supper-time side dish, so serve it for the family, or make ahead for your next Bar-B-Q.
Do you ever roast a whole chicken, and then wonder what you’re going to do with all the leftover meat after dinner is over? This is perfect for a chicken dinner day after. Pick those bones clean! Don’t let anything go to waste. As my mom always said, ‘A penny saved is a penny earned.’ That, and some juicy, leftover pieces from your roast chicken would be the perfect reason to whip up this dish. Vegetarian or looking for a meatless meal idea? Omit the chicken. All the original tangy flavors will still infiltrate every bite.
Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season!
Asian Pasta Salad
recipe adapted from Lil Luna
1 lb. Tri-Color Rotini
1/2 cup vegetable oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 tbsp sugar
1/4 tsp. pepper
3 cups diced or shredded chicken breast
2 cups baby spinach
1/4 cup roughly chopped fresh cilantro
1 cup shredded carrot
1/2 cup sliced red bell pepper strips, optional
1. Make pasta as directed and set aside.
2. Cook sesame seeds in a skillet on medium heat for 1-2 minutes until lightly toasted. Set aside.
3. Mix together vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds and pepper with a whisk until mixed well.
4. Pour dressing mixture over pasta and mix until coated evenly
5. Add chicken, cilantro, spinach, carrots, and peppers, if using. Toss and serve.