June 2, 2011


This is one of my favorite pasta salads and it tastes even better on the second day.

  • 1/2 cup toasted sesame seeds
  • 1 medium red bell pepper, cut into small strips
  • 4 cups snow peas, trimmed and cut on a bias
  • 1/4 cup chopped fresh cilantro  
  • 1 1/2 teaspoons crushed red pepper
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 1/2 cup naturally brewed sodium soy sauce
  • 1 pound whole-wheat spaghetti

Bring a large pot of water to a boil. Cook spaghetti until just tender. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, rice-wine vinegar, crushed red pepper and cilantro.  Add noodles, snow peas and bell pepper; toss to coat.

To serve, garnish with toasted sesame seeds.

Click here for a printable version of this recipe from Culinary Collage.

1 comment:

Vanessa Coppa said...

I saw your blog on Tracy's Living Cookbook. Your recipes look wonderful. I'm looking forward to following your blog and seeing more.

Looks like we have similar tastes! Is your floral background a Pottery Barn print? The pattern looks exactly like some PB throw pillows I have in our den.

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