Asian Chicken Pasta Salad

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
  • Blanch snow peas in a pot of boiling hot water for 1 minute. Drain immediately and put into ice cold water. Drain again. Pat Dry.
  • Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
  • In large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, and reserved dressing. Refridgerate for no less then 30 minutes before eating.
  • Just before serving, top with bean sprouts if using.
  • If well chilled, this salad will keep for up to 2 days.
  • P.S. I have used shrimp instead of chicken, it's just as yummy!
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