Sesame Chicken Pasta Salad II |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 12 |
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I get lots of requests for this recipe when I make this. If you have a Trader Joes close by or any other well stocked grocery store, try using Orange Champagne Vinegar instead of plain White Wine Vinegar- yummmm. Be sure to allow the pan to cool some before you add the soy sauce in step 4, otherwise it will splatter everywhere. Ingredients:
1 (12 ounce) package bow tie pasta |
1/4 cup sesame seeds |
1/4 cup salad oil (canola or other vegetable oil) |
2/3 cup soy sauce |
1/2 cup white wine vinegar |
3 1/2 tablespoons sugar |
2 cups cooked chicken, cubed |
1/2 cup fresh parsley, chopped |
1/2 cup green onion, chopped |
4 cups fresh spinach leaves, torn |
Directions:
1. Boil water, add pasta and cook according to directions.
2. Drain and rinse pasta with cool water, set aside.
3. Heat oil on a small skillet over med-low heat. Stir in sesame seeds and cook until light brown.
4. Remove from heat and allow the pan to cool (or you will regret it!). Stir in soy sauce, vinegar and sugar and stir to combine.
5. Add cooled pasta to a bowl, pour dressing over the top and mix well. Stir in cooked chicken. There will be a lot of dressing left on the bottom of the bowl- don't worry, it will be absorbed. Cover and refrigerate 3-6 hours, stirring a couple of times. If you skip this step, the dressing will not absorb.
6. Before serving stir in parsley, green onions and torn spinach and mix well.
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