Szechuan pasta salad
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pkg. angel hair pasta | |
| ½ | pounds | Turkey |
| 1 | Bunch green onions | |
| 2 | Medium carrots | |
| 2 | Red bell peppers | |
| 1 | can | Water chestnuts |
| 1 | cup | Miniature corn on the cob |
| 1 | Bunch cilantro | |
| 4 | tablespoons | Toasted sesame seeds |
| ¼ | pounds | Snow peas |
| Dressing: | ||
| 2 | cups | Mayonaise |
| ¾ | cup | Soy sauce |
| 2 | tablespoons | Szechwan hot oil |
| ¼ | cup | Sesame oil |
| 1 | tablespoon | Dijon mustard |
| 2 | Cloves garlic | |
Directions
Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use the leaves only save a little for the garnish. Chop green onions. Slice the cobletts. Slice the snow peas on a diagonal into thin strips. Toast the sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients together. Combine all dressing ingredients in cuisinart. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. Here is the recipe I told you I would post. It is done in quantity and makes 14 cups. If you don't like it spicy reduce the hot oil to 2 tsps. Whenever I have a party this in one of my most requested recipes. It really is good. From Lexi Kern.