Wednesday, August 18, 2010

Asian Pasta Salad by Amanda Cracroft


1/4 cup sesame seeds

1/4 cup chopped parsley

1/3 cup red wine vinegar

1/3 cup soy sauce

1/2 cup canola oil

3 T sugar

1/4 teaspoon salt and pepper

Combine all the ingredients in the blender. Make the night before.


1/2 cup chopped green onions (about 1 bunch)

1 12 oz. bag of bow tie pasta - cook until al dente

1/4 cup slivered almonds - sugar in a skillet pan and cool

4-6 chicken breasts - cook however you want and then cut into chunks or slices

3-4 peppers: red, green, yellow, orange - chopped (the little peppers from Costco are fabulous and can be cut into rings, discard the seeds; use 6-8 of these.)

Fresh spinach

Combine the chicken, pasta, green onions, and peppers the night before or early the morning of the party...add 3/4 of the dressing and keep in the fridge in a sealed container. Add the remaining dressing, almonds and fresh torn spinach right before serving and toss all together *this is important because otherwise the spinach will be ruined. And depending on how many people you are feeding, you may want to double the entire recipe.

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