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
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.