Mandarin Noodle Salad

This is an easy salad to throw together. We enjoyed it. I'm making a double batch to take to MIL's on Easter.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1  lb  dried linguine, broken into fourths
• 1⁄4 cup soy sauce, I use Tamari I think it's a better quality soy
• 1⁄4 cup water (because of the soy sauce..I used about half of the water the recipe calls for)
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  garlic clove, minced
• 1  tablespoon  grated fresh ginger
• 2  cups  small cherry tomatoes, halved
• 3⁄4 cup carrot, cut into thin bite size strips
• 1 1⁄2 cups  fresh  pea pods, sliced
• 1⁄2 cup  sliced green onion
• 4  tablespoons sesame seeds, toasted
• 1⁄2 teaspoon crushed red pepper flakes

Directions

1. Cook the linguine according to pkg directions. Drain linguine and transfer to an extra large mixing bowl.
2. In a jar with a screw top lid, combine soy sauce, water, olive oil, lemon juice, garlic, ginger and I also added a pinch or two of crushed red chili pods. Cover and shake well.
3. Pour over hot linguine; toss gently to coat. Cool.
4. Add the tomato, carrot, pea pods and green onions to linguine mixture; toss gently to combine. Cover and chill for 2 to 24 hours.
5. Let stand at room temperature for 1 hour before serving.
6. Add sesame seeds. Toss gently before serving.