Oriental Style Pasta Salad




The Outdoor Epicurean thinks this could easily become one of your go to recipes.  The pasta salad is pretty as a picture and just as delicious.  It is vegetarian and is a  great picnic food or contribution to a potluck and church supper. I have taken it to work as a quick meal. It adds variation to the  children’s lunch bo

Oreiental Style Pasta Salad


  • 12oz penne pasta (wholewheat)
  • 1 tablespoon unsalted butter
  • 1 red bell pepper (1/2 inch dice)
  • 1 yellow bell pepper (1/2 inch dice)
  • 1 orange bell pepper (1/2 inch dice)
  • 6 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons dry sherry
  • 1 teaspoon garlic (finely minced)
  • 1/4 teaspoon red bell pepper flakes


Cook pasta according to the direction 10-12 minutes. The pasta should be firm but not under cooked. Reserve 1/2 cup pasta water and drain in a colander. Transfer to a bowl and add the pasta water and butter. Stir to coat the pasta and set aside.
Slice the tomatoes in half and set aside.
Ina measuring cup add the soy sauce, sesame oil, rice wine vinegar, sherry and hot pepper flakes. Use a whisk to mix the ingredients.
Fill 3/4 amount of water in a medium size saucepan. Add 1/2 teaspoon kosher salt and bring to a boil. Slice the grape tomatoes in half and set aside. Add each vegetable individually to the water and remove when the vegetables starts to float. Remove with slotted spoon to a bowl. Repeat until all vegetables are cooked.
Place the cooked pasta in a serving bowl. Pour the soy sauce mixture over the pasta and toss with 2 large spoon. Place the vegetables on top and mix gently.

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