Wednesday, May 29, 2013

Asian Pasta Salad

Photo courtesy of Week of Menus

I pinned this recipe forever ago on Pinterest, and was excited to finally try it! I got the recipe from Week of Menus. I made a few changes, but love how it turned out. I made it for dinner and we ate it hot, then the next two days we ate it cold for lunch. It was so sweet and savory. 

Asian Pasta Salad
1 lb. bowtie pasta

1/4 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup honey
3 Tbsp. rice wine vinegar

1 red pepper, julienned
1 yellow pepper, julienned
2-3 cups rotisserie chicken
1/4 tsp. ground pepper
3 cups coarsely chopped spinach
1/4 cup chopped cilantro
1 tsp. red pepper flakes

1. Boil and cook pasta according to package directions. 
2. In a saucepan, combine the oil, soy sauce, honey and rice wine vinegar and heat on low until the honey is completely dissolved. 
3. Put a teaspoon of olive oil in a skillet and cook the peppers for about 2-3 minutes, don't let them get flimsy and soggy, they still need a bit of a crunch. 
4. In a large bowl combine the pasta, sauce, chicken, peppers, cilantro and red pepper flakes. Toss in the spinach once the other ingredients are completely combined. 

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