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.