Friday, July 16, 2010

Week 28: Asian Bow Tie Pasta Salad

The Recipe
125 gr Bow Tie pasta
1/2 tablespoon sesame seeds
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1/2 tablespoon finely chopped fresh gingerroot
1/2 tablespoon sesame oil
3/4 teaspoon low sodium soy sauce
3/4 teaspoon sugar
250 gr cooked chicken breast meat
1 red bell pepper
2 spring onions, thinly sliced
Salt and pepper, to taste

Cook pasta according to package directions; drain and rinse under cold water until cool; drain well. While the pasta cooks, stir sesame seeds in a small dry skillet over medium heat until toasted, about one minute; transfer to a large bowl and whisk in vinegar, mustard, gingerroot, sesame oil, soy sauce and sugar. Thinly slice the chicken and add to the bowl along with the cooked and drained pasta, red bell pepper, and scallions. Season to taste and serve.

The Verdict
I thought 125 gr (1/4 lb) pasta sounded like a ridiculously small amount, so doubled it, and there was still far too much meat in comparison to the rest. Next time I think I'll do 250gr pasta and 125gr meat instead.

As DH isn't too keen on raw ginger root, I served the dressing on the side, which worked fine. It was a nice, cool summer dish, that I'll probably be making again.

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