Asian Pasta Salad

Made for a mother’s day get together, but it is a favorite easy salad that I make for most parties or cook-outs.

Asian Pasta Salad

The Dressing, combine:

1/4 cup red wine vinegar
1/4 cup soy sauce
4 Tbs. sesame oil
2 Tbs. sugar
1 Tbs. ginger
1-3 cloves garlic, minced
1/4 tsp. cayenne pepper

Serve over cooked and chilled mixed pastas (about two cups dry each), today I used campanelle, fusilli and small rigatoni, with fresh vegetables julienned to a matchstick size: red and green bell peppers and carrots; finely diced red onions and scallions, crisp snap peas are also really good (but I don’t have any today). Mix in 2 Tbs. of black sesame seeds.

This gets better as it sits, best if you make it at least 6 hours ahead of time, keep refrigerated and giving everything a good toss every couple of hours or so as the dressing sinks to the bottom.

Before serving, give it one more good toss and sprinkle additional sesame seeds on top. It’s colorful, crispy, cool and light with a bright and fresh zingy flavor.