A Tasty Summer Salad . . .

It’s been a while since I posted a recipe and last night {judging by the way the Hubby licked the bowl clean} I made one that must be shared.

This salad was brought to me by a friend last year right after I’d had Oliver. I consumed it in a very hog-like fashion then promptly called her for the recipe. It is perfect for a summer night when you don’t feel like cooking a heavy meal. I know it contains pasta and oil, but this recipe makes an enourmous amount of salad, so I feel like the oil is definitely spread out and the pasta, well, we all need carbs people! Enjoy!

Sesame Pasta Chicken Salad

1/4 C sesame seeds
1 (16oz) package bowtie pasta
1/2 C vegetable oil
1/3 C light soy sauce
1/3 C rice vinegar
1 tsp sesame oil
3 Tbsp white sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
3 C shredded, cooked chicken breast {I use the canned chicken from Costco – it is PERFECT for this recipe}
1/3 C chopped fresh cilantro {if you are cilantro averse, leave it out – I’ve made it both ways and it’s still yum.}
1/3 C chopped green onion
3/4 C grated or julienned carrot
3/4 C shelled, cooked edemame

Directions: Heat skillet over med-high heat. Add sesame seeds and cook stirring frequently until lightly toasted and fragrant. Remove from heat and set aside.

Cook pasta according to directions on box. Drain and rinse under cold water until cool. Transfer to large bowl.

In jar w/ tight fitting lid, combine oils, soy sauce, vinegar, sugar, sesame seeds, ginger and pepper. Shake to combine.

Pour dressing over pasta, tossing gently to coat. Add chicken, cilantro, onions and vegetables.

Serve immediately, or if you’re like me, chill in fridge for an hour and serve cold.

You could also add peppers, snap peas, water chestnuts, cashews, etc. for more protein or veggies.  This salad is a majorly delish dish.  Let me know if you try it.