Citrus Sesame Noodle Salad

Name: Citrus Sesame Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1/2 lb whole wheat spaghetti, broken in half; 1 1/2 cups snow peas, snapped in half; 1 small summer squash, cut into thin bite-sized strips; 1 cup carrot, shredded; 1 cup bok choy, shredded; 3 tablespoons toasted sesame seeds; orange section (to garnish); 1/4 cup fresh orange juice; 2 tablespoons honey; 4 teaspoons white wine vinegar; 1 teaspoon toasted sesame oil; 1/8 teaspoon kosher salt; 1/4 cup olive oil

Submitted by ScoutDad450

"This is refreshing, colorful, pasta salad that is low calorie and heart healthy. Want to turn this salad into a main course? Just add some cooked shrimp, chicken, or pork."

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photo by Chef TraceyMae

Ready In:: 30mins
Ingredients:: 13
Serves:: 6-8

ingredients

¹⁄₂ lb whole wheat spaghetti, broken in half
1 ¹⁄₂ cups snow peas, snapped in half
1 small summer squash, cut into thin bite-sized strips
1 cup carrot, shredded
1 cup bok choy, shredded
3 tablespoons toasted sesame seeds
orange section (to garnish)
¹⁄₄ cup fresh orange juice
2 tablespoons honey
4 teaspoons white wine vinegar
1 teaspoon toasted sesame oil
¹⁄₈ teaspoon kosher salt
¹⁄₄ cup olive oil

directions

Cook the pasta according to he package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.
In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.
to make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.
Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted seasme seeds.

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Reviews

I made this recipe for the Comfort Cafe July 2009 - Sunshine State of Mind. This dish is light, refreshing, and perfect for 100 degree days! I chilled it for just a little bit for more enjoyment.

Chef TraceyMae