Post by Granny Smith on Jan 12, 2011 14:29:53 GMT -5
Szechuan Pasta Salad
If you'd like, you can substitute for the broccoli or add other vegetables (up to 3 cups total), such as steamed cut asparagus, blanched snow peas, or sliced mushrooms. I added a little soy sauce to mine, but some of the kids said they liked it better without it.
For the salad:
1 lb. pasta (I used elbows)
2-3 cups broccoli florets
For the Hot Pepper Vinaigrette:
1/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons toasted sesame seeds
2 tablespoons honey
2 teaspoons hot pepper sauce, or to taste
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Pinch of red pepper flakes, or to taste (see Tip)
Dash of ground white pepper, or to taste
To complete the recipe:
1 red bell pepper, cut into ¼-inch-wide lengthwise strips
3 scallions, cut into ½-inch pieces (or use about 1/4 cup finely cut onion)
Toasted pine nuts or sunflower seeds for garnish
Bring a large pot of salted water to a boil over high heat; add the pasta. Cook until al dente, about 9 to 11 minutes, or according to package instructions.
While the pasta is cooking, put the broccoli florets into a medium microwave-proof dish; add about ¼ cup water. Cover and microwave on high for about 4 minutes, or until crisp-tender. Drain and rinse well in cold water, then drain again. (Or cook the broccoli in a stovetop steamer or add them to the pasta during the last few minutes of cooking time.)
Meanwhile, whisk together the vinaigrette ingredients in a small bowl.
When the pasta is done, drain and rinse well in cold water, then drain again. Transfer the pasta to a large bowl. Add the broccoli, bell pepper, and scallions or onions; toss. Add the vinaigrette and toss again. Taste and adjust the seasoning.
Makes 6 servings
Advance preparation:
Covered and refrigerated, the vinaigrette will keep for up to 1 week. Cover and refrigerate the completed salad for up to 2 days.
If you'd like, you can substitute for the broccoli or add other vegetables (up to 3 cups total), such as steamed cut asparagus, blanched snow peas, or sliced mushrooms. I added a little soy sauce to mine, but some of the kids said they liked it better without it.
For the salad:
1 lb. pasta (I used elbows)
2-3 cups broccoli florets
For the Hot Pepper Vinaigrette:
1/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons toasted sesame seeds
2 tablespoons honey
2 teaspoons hot pepper sauce, or to taste
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Pinch of red pepper flakes, or to taste (see Tip)
Dash of ground white pepper, or to taste
To complete the recipe:
1 red bell pepper, cut into ¼-inch-wide lengthwise strips
3 scallions, cut into ½-inch pieces (or use about 1/4 cup finely cut onion)
Toasted pine nuts or sunflower seeds for garnish
Bring a large pot of salted water to a boil over high heat; add the pasta. Cook until al dente, about 9 to 11 minutes, or according to package instructions.
While the pasta is cooking, put the broccoli florets into a medium microwave-proof dish; add about ¼ cup water. Cover and microwave on high for about 4 minutes, or until crisp-tender. Drain and rinse well in cold water, then drain again. (Or cook the broccoli in a stovetop steamer or add them to the pasta during the last few minutes of cooking time.)
Meanwhile, whisk together the vinaigrette ingredients in a small bowl.
When the pasta is done, drain and rinse well in cold water, then drain again. Transfer the pasta to a large bowl. Add the broccoli, bell pepper, and scallions or onions; toss. Add the vinaigrette and toss again. Taste and adjust the seasoning.
Makes 6 servings
Advance preparation:
Covered and refrigerated, the vinaigrette will keep for up to 1 week. Cover and refrigerate the completed salad for up to 2 days.
