This past Mother’s Day I headed home to spend the day with my parents, two sisters and grandmother who is visiting for the week from Connecticut!
The weather turned out nicer than anticipated so we hung out around the house and put together a really nice barbecue. My Dad marinated steak tips overnight and skewered them them red, green, and orange peppers as well as onions and I was in charge of making pasta salad.
I wanted something light and fresh so I turned to Pinterest for inspiration. I came across this recipe and knew instantly this would be the dish I was going to make. It helped that I had all of the ingredients for the dressing already in my house – I love when that happens!
I’m sure this will be a hit as it was for my family – we ate it right up and barely had any leftovers!!
The recipe I adapted this from (click here to see the original) had chicken in it. I left the chicken out since we were having steak but you can definitely add it in – you will need about 2 cups of cooked chopped chicken.
- 2 tbsp brown sugar
- 2 tsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame seeds[br][br]
- 1 lb box of pasta – I used bow tie shape
- 3/4 cup cilantro, roughly chopped
- 1/2 cup green onion, chopped
- 1 cup carrot, shredded
- 1/2 cup slivered almonds or peanut pieces (toast if you prefer)
- Toast the sesame seeds in a pan over low heat until golden brown. Set aside.
- Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
- Boil pasta according to the package directions (or until al dente, approx. 9-10 minutes).
- While the pasta is cooking toast the almonds or peanuts in a pan over low heat until golden brown. Set aside
- Pour cooked pasta into a colander and rinse with cold water. Drain well and transfer to a large mixing bowl.
- Add the remaining salad ingredients and mix well.
- Shake the dressing in the container and pour over the salad.
- Mix one last time and serve!