One of my favorite shapes of pasta, and perfect for this summer salad.
This recipe was really easy to double for 16 people at an outdoor barbecue; I wanted something a little unexpected to go with burgers and chicken.
At the end of the night only a few spoonfuls remained. That being said, next I make this dish I will double the garlic and ginger in the recipe below, and saute the blanched vegetables with the bell pepper. I like a ton of flavor and you can never have too much ginger and garlic!
If you follow me with these amounts and stir fry all the vegetables, blanch them for a little less time so they don't get mushy.Bowties with Oriental Vinaigrette
adapted from The Occasional Vegetarian
2 Tbs sherry vinegar
2 Tbs soy sauce
1 1/2 Tbs peanut oil
1/2 Tbs sesame oil
1/4 tsp black pepper
2 carrots, julienned
1 1/2 cups snow peas
1 cup sugar snap peas
1/2 lb bowtie pasta
1 tsp salt
1/2 Tbs peanut oil
2 garlic cloves, chopped
1 Tbs fresh ginger, cut in thin strips
1/2 cup red bell pepper, diced
3 scallions, white and green parts, sliced
2 Tbs toasted sesame seeds
Prepare the vinagrette by whisking ingredients together until combined. Set aside.
Blanch or steam carrots and peas for 2 minutes. Immerse in ice water to stop cooking and drain well. Set aside.
Heat a large nonstick skillet over high heat and add the peanut oil. Reduce the heat to low and add the garlic. Let it sizzle for a few seconds before adding the ginger and toss for a minute. Add the bell pepper, turn up the heat and stir fry for 2 minutes. Remove from the heat and add to the carrots and peas.
Cook the pasta according to the package directions for al dente. Drain well and pour into a large bowl with the vegetables. Toss well and add 1/2 the vinaigrette. Toss well and taste before adding some more or all of the vinaigrette to taste. Sprinkle the sesame seeds on top and serve.