Sesame-Noodle Vegetable Toss

This is a nice Asian-style veggie-pasta salad that is great for summer BBQ's. I like to serve this with grilled chicken or chicken kabobs. It also makes a nice main-dish salad when cooked, diced chicken is added.

• Ready In: 30 mins
• Yields: 10 1/2 cups

Ingredients

• 4  ounces  uncooked buckwheat noodles or 4  ounces spaghetti, broken in half

• DRESSING

• 2  tablespoons sesame seeds
• 3  tablespoons olive oil
• 3  tablespoons  rice wine vinegar
• 1  teaspoon  sesame oil
• 3  cloves garlic, minced
• 1⁄8 teaspoon crushed red pepper flakes (option)
•  salt and black pepper, to taste

• SALAD

• 1 1⁄2 cups  small broccoli florets
• 1⁄2 cup  sliced celery
• 1⁄4 cup  chopped green onion
• 1  medium red bell pepper, coarsely chopped
• 1 (8 ounce) can sliced water chestnuts, drained

Directions

1. Cook noodles according to package, drain, and rinse with cold water.
2. Meanwhile, in small bowl, combine all dressing ingredients, and blend well.
3. In large bowl, combine all salad ingredients, and mix well.
4. Add cooked noodles to salad; mix gently.
5. Pour dressing over salad, and toss to coat.