Pasta Salad
No barbecue, backyard get together, or summer outing is complete without pasta salad.
Servings: 4
Calories: 430kcal
Ingredients
- 1/3 cups rice vinegar
- 1/3 cups neutral oil
- 1-2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- salt and freshly ground pepper
- 1 tbsp toasted sesame seeds
- 6 oz pasta short preferred
- 2 cups red cabbage thinly sliced
- 1 red pepper cored and sliced
- 1 orange pepper cored and sliced
- 1 cucumber deseeded and julienned
- 1 pint cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 1/3 cups fresh cilantro roughly chopped
- 1/3 cups green onions sliced
Instructions
- Whisk together the dressing and set aside.
- Cook the pasta according to the package directions. When the pasta is ready, give it a quick rinse under cool running water, making sure that none of the pieces are sticking together. Drain well.
- While the pasta is cooking, prep the vegetables.
- Add the pasta to a large bowl and toss with 1/2 of the dressing, making sure to coat each piece of pasta.
- At this point the pasta should be fairly cool. Add the vegetables, the remaining dressing, and toss to coat evenly. Enjoy!
Nutrition
Calories: 430kcal | Carbohydrates: 37.5g | Protein: 8g | Fat: 27.5g | Saturated Fat: 3.7g | Cholesterol: 31mg | Sodium: 253mg | Potassium: 630mg | Fiber: 4g | Sugar: 7.6g