Asian Chicken Pasta Salad

"This Salad makes a complete meal. The leftovers taste awsome wrapped in a soft tortilla."
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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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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Reviews

  1. I doubled the sauce. Took the left overs to work wrapped in lettuce leaves and drizzled the sauce over as I ate. Double yummy. Thanks for sharing
     
  2. This is a very nice and fresh tasting salad, and attractive to serve. I thought the leftovers were better, and suggest making it a day, or at least several hours ahead of serving. The pasta does absorb the sauce, and it was just a little dry. It wasn't very strongly flavored, so I think the amount of sauce could be increased with no problem, which would help with keeping it moister. I might try adding some cilantro or basil, too. Even with the changes I'd like to try, it's a keeper just as written.
     
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RECIPE SUBMITTED BY

I am a busy Mom of 2 boys (8yr & 5yr old). I love to bake. Love to be outside in the non-winter months. Unless of course we are in the mountains (Lake Louise is my favourite place). I am also new to the gardening world, but also really enjoying it.
 
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