Szechwan pasta salad with hot pepper vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Bow Tie Pasta |
| 3 | cups | Broccoli Florets |
| ¼ | pounds | Pea Pods |
| 1 | Red Bell Pepper; Cut Into Thin Strips | |
| 3 | Scallions; Cut Into 1/2\" Pieces | |
| ⅓ | cup | Safflower Oil |
| ⅓ | cup | Red Wine Vinegar |
| 2 | tablespoons | Honey |
| 1 | Clove Garlic; Finely Minced | |
| 2 | tablespoons | Sesame Seeds |
| 2 | teaspoons | Hot Pepper Sauce |
| ½ | teaspoon | Ginger Powder |
| 1 | pinch | Cayenne Pepper |
Directions
DRESSING
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, blanch broccoli and pea pods. Combine dressing ingredients. When pasta is done, drain and rinse under cold water. Drain well. Place pasta in a bowl and toss with broccoli, pea pods, red pepper and scallions. Pour on dressing; toss to coat evenly. Garnish with watercress and sauteed pine nuts.
Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998