Pasta Salad with Oriental Vinaigrette

Bowties!

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

Oriental Vinaigrette
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
Garnish
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.

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