Friday, April 4, 2014

Asian Bowtie Pasta Salad

I am so excited to present my FAVORITE Pinterest recipe to you!  

I followed the original recipe with just a FEW changes!

1 lb Farfalle (bowtie) pasta (I used the mini farfalle)
1/3 cup Canola Oil
1/4 cup plus 1 tablespoon Soy Sauce
1/4 cup Sesame Oil
1/4 cup plus 1 tablespoon Honey
3 tablespoons Rice Wine Vinegar
I used a handful (to your taste) of Peppers.  I like to use smaller sweet peppers.  I LOVE sweet and I think they are much easier to cut! 
1 bunch of Green Onions, diced (you can use less if your family doesn't like the onion flavor as much)
1 Rotisserie Chicken, cut into bite sized pieces (put more chicken if you want it meatier)

5 tablespoons Roasted Sesame Seeds
1 bunch of Cilantro
2 tablespoons Red Pepper Flakes
3 cups washed Baby Spinach

Boil and cook pasta according to directions (al dente).  Make sure to salt the cooking water.  Drain pasta and set aside.  

Return your pot back to the stove.  (You don't need to wash it.)  Add the Canola Oil, Soy Sauce, Sesame Oil, Honey, and Rice Wine Vinegar.  Heat over low heat until the honey is dissolved.  

Remove from heat and toss in the pasta.  

Add the Peppers, Chicken, Green Onions, Red Pepper, Sesame Seeds, Cilantro and Red Pepper Flakes.  Toss well to coat all the ingredients.  

I think this tastes extra yummy if you leave it overnight at this point or even for a few hours to marinate the flavor.  (not required!)

Before serving, toss the pasta with the spinach, to keep the vibrant green as much as possible.

This can be chilled or served warm at room temperature.  YUM!


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