Sesame Pasta Salad With Red Peppers And Snow Peas Food

NORRIS' SESAME PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
• Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

SESAME SNOW PEAS

Steps:

• Place the snow peas and water in a microwave-safe bowl. Cover and microwave on high for 6 minutes or until peas are crisp-tender; drain well. , Place the remaining ingredients in a jar with a tight-fitting lid; shake well. Drizzle over snow peas and toss to coat.

CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.

SESAME PASTA SALAD WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large salad bowl, toss together all the ingredients except the lettuce leaves.
• Cover and refrigerate for 30 minutes.
• Check to see if the seasoning is to your taste. Adjust accordingly.
• Add a few drops of lemon juice or tamari or soy sauce.
• Line 4 serving bowls with lettuce leaves.
• Spoon salad into each and serve.
• Enjoy!

SESAME PASTA SALAD

Steps:

• Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, sesame oil, sweetener, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cabbage, cilantro, and green onions.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.