Quick Asian-Style Pasta Salad (serves 6)

Pappardelle's Pacific Rim Blend is my first love, so I never hesitate to whip up a recipe that calls for it.  It has the perfect blend of curry and cilantro...two of my favorite flavors.  This super, OK, make that double-super easy recipe gives you a trip to the Far East with it's nutty, spicy flavor around every corner.  Sesame oil is a must in this recipe, but you can use half of the recommended amount to cut back on calories if you so desire.  Want to make it vegetarian and not a fan of tofu?  Stir in steamed broccolini (one bunch) and cabbage (1/2 head) in place of the chicken.

Ingredients

1 lb. Pappardelle’s Pacific Rim Blend Pasta
4 cloves garlic, minced
1 inch fresh ginger, minced
1 tablespoon red pepper flakes
¼ cup toasted sesame seed oil
2 tablespoons soy sauce
1 lb. of cooked chicken breast, diced or 1 block of firm tofu, diced
1 roasted red bell pepper, chopped (*I used a jar of already roasted red bell peppers)
¼ cup cilantro, coarsely chopped
¼ cup toasted sesame seeds

Method

1. Cook pasta in pot of rapidly boiling salted water until al dente (about 10 minutes). Drain and rinse under cool water. Transfer pasta to a large serving bowl.

2. Add garlic, ginger, red pepper flakes, soy sauce and sesame seed oil to the pasta. Stir until well mixed. Add chicken or tofu. Top with cilantro and toasted sesame seeds.

This pasta can be served immediately or kept refrigerated for up to two days.

 
Copyright © 2011 by Pappardelle's Pasta Co.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta!  The photo and description come courtesy of the Pasta Artistica Test Kitchen!