Sesame Farfalle Pasta Salad
Source: Lo Huynh (6 servings)
1 lb. farfalle pasta, cooked al dente
1 bunch scallions, diced
1 each red bell pepper, julienned
3 each carrots, julienned
1/2 bunch cilantro , roughly chopped
2 each chicken breast, roasted and diced into 1-inch pieces
8 ounces cherry tomatoes, cut in half, lengthwise
3 each cucumbers, sliced
1 cup baby spinach
8 ounces sugar snap peas
2 ears sweet white corn, cobbed
½ cup canola oil
1 tablespoon sesame seeds
⅓ cup soy sauce
⅓ cup rice vinegar
1 tablespoon sesame oil
3 tablespoons sugar
1 tablespoon honey
1 teaspoon fresh ground black pepper
2 cloves garlic, finely minced
1 inch fresh ginger, finely minced
1. Whisk the salad dressing ingredients together.
2. In a big bowl, add the farfalle pasta, scallions, red bell pepper, carrots, cilantro, chicken breast, cherry tomatoes, cucumbers, sugar snap peas, and sweet white corn. Toss with the salad dressing.
3. Add the baby spinach at the last minute before serving to keep the spinach looking vibrant.
4. Serve at room temperature or chilled.