Prep 10 mins
Cook 20 mins
A nice Asian Pasta salad. It is always fun to bring a "different" kind of salad to a gathering. From Paula Deen.
- 1 (9 ounce) frozen sugar snap peas
- 1 (16 ounce) package orzo pasta, cooked and drained
- 1 cup water chestnut, drained and chopped
- 3 cups diced cooked chicken
- 3 green onions, chopped
- 1 medium red bell pepper, diced
- 1⁄2 cup vegetable oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1 (2 ounce) package slivered almonds, toasted
- Cook sugar snap peas according to package directions; drain well and let cool slightly.
- In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
- In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
- Pour over orzo mixture, tossing gently to coat.
- Stir in toasted almonds.
- Cover and chill until ready to serve.
Good idea but needed some garlic and ginger. Was pretty bland even though I added red pepper flakes. Served with Baked Pot Stickers- Sweet Asian Dipping Sauce - Chicken Egg Roll.
This dish is off the charts! It's so easy to make and you can use whatever is in the pantry. I picked up a rotisserie chicken and diced it all up. As for the dressing, I prefer a stronger flavour and doubled the rice wine vinegar, soy sauce and hoisin and added 4 packets of Splenda to the mixture. I love the idea of adding a bit of sesame oil to the dressing and will do that next time. I forgot to pick up the sugar snap peas, and used broccoli florets, instead. Next time, I'm going to add some finely chopped Serrano or Cayenne peppers for a bit of a kick. I served this over a bed of torn Romaine and it was delish and paired it with a crisp Voignier. It made for a lovely meal. Thank you for posting this recipe!
This makes a refreshing change from the usual pasta salads! With the quantities quartered, I served the 2 of us a main course with just enough leftovers for my lunch. Aside from adding a couple of drops of Sesame oil, I made no changes to the dressing; it was delicious. I made some substitutions, based on availability - red & yellow peppers and frozen baby peas, which made the salad quite colourful. Thanx for posting!