Monday, July 13, 2015

Asian Pasta Salad

I've been on the hunt for vegan friendly recipes.  My brothers at my house this summer, which means I have someone to share calories with....except...he won't consume any animal based calories.  We both run....these days I mostly run from things I'm scared of, or towards really fabulous shopping deals, he runs marathons.  So, pasta is good for fueling those runs too.  
This was a yummy salad I tried out after finding the recipe at aestheticnest.  You can serve it hot or cold, but I loved it cold.  You can also add whatever vegetables you want.  My pocketbook only wanted to add snow peas and a red pepper this week.  In addition-I think this one is pretty much a no fail.  If you like Asian/soy based dressings, try it out.  
Asian Pasta Salad
Dressing Instructions:  
3/4 c soy, 4 t grated ginger, 1 T brown sugar, 2 T sesame oil, 6 T rice wine vinegar, 2 t sweet chili sauce, 1/4 c canola oil.  Combine and blend using a blender.  
Pasta Instructions:
Cook and drain 2 lbs of pasta (eggless if you are entertaining vegans), chow vegetables (ex:  1 red pepper, 1 yellow pepper, 8 oz of baby corn, 6 oz of snow peas (cut in half or leave whole), 3 scallions.  
Combine all the veggies and pasta.  Dress and toss.