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This was a colorful salad with a peanutty Thai taste. For us the sesame oil overpowered everything, but I may be more the fault of the new brand of oil I recently purchased. After chilling, the sesame oil flavor was the only thing that really carried through. One could add more veggies and even nuts if wanted. I liked the detailed directions on this recipe & appreciated the tip on blanching the veggies. I served this with baked pork chops. Thank you for your entry & good luck!

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Susie D February 21, 2009

The dressing ws very nice. I added smoked salmon chunks. DH added grated cheese. A nice compfort food recipe.

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Iceland February 21, 2009

I was impressed with this entry. I just loved the combination of pasta with Asian flavors ,usually I just think rice. One of the aspects of this recipe that I really appreciated was the cooking method. What a terrific idea to cook the veggies by throwing them in with the pasta water! I added in sliced red peppers. I didn't hink there was enough sauce for 12 ounces of pasta. I would use 8 ounces or increase the amount of dressing. I thought it lost alot when served cold, but served warm it was terrific. I served it with Chicken Skewers With Spicy Peanut Sauce

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tara portee February 20, 2009

We really enjoyed this refreshing pasta salad. The dressing was very good. We loved all the fresh ingredients & the colors were amazing. I used snow peas, carrot slices & broccoli when blanching & red pepper & cucumber added at the end. Great combination of flavors & colors. We wouldn't change a thing. Thanks for sharing your creation! Made for RSC Lucky #13.

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**Tinkerbell** February 20, 2009
Bow Thai Salad