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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This is an easy salad to throw together. We enjoyed it. I'm making a double batch to take to MIL's on Easter. Ingredients:
1 lb dried linguine, broken into fourths |
1/4 cup soy sauce, i use tamari i think it's a better quality soy |
1/4 cup water (because of the soy sauce..i used about half of the water the recipe calls for) |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1 garlic clove, minced |
1 tablespoon grated fresh ginger |
2 cups small cherry tomatoes, halved |
3/4 cup carrot, cut into thin bite size strips |
1 1/2 cups fresh pea pods, sliced |
1/2 cup sliced green onion |
4 tablespoons sesame seeds, toasted |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Cook the linguine according to pkg directions. Drain linguine and transfer to an extra large mixing bowl.
2. In a jar with a screw top lid, combine soy sauce, water, olive oil, lemon juice, garlic, ginger and I also added a pinch or two of crushed red chili pods. Cover and shake well.
3. Pour over hot linguine; toss gently to coat. Cool.
4. Add the tomato, carrot, pea pods and green onions to linguine mixture; toss gently to combine. Cover and chill for 2 to 24 hours.
5. Let stand at room temperature for 1 hour before serving.
6. Add sesame seeds. Toss gently before serving.
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