I love pasta salads. They’re perfect for 2 people or big group gatherings, and they make great leftovers for lunch the next day. This one has an Asian spin and uses sesame oil and soy sauce to pack lots of flavor.
This recipe comes from Cooking Light, and as I’ve mentioned before, they don’t really like when food bloggers use their recipe on their websites. As such, I don’t use a ton of Cooking Light recipes. This one was too good to pass up though. You can head on over to the website for the full recipe.
My local grocery store didn’t have udon noodles, so I subbed whole grain thin spaghetti. It was nice, but I’d like to try this with udon also. We got a few nice cucumbers in our Greenling box this week, and this recipe was the perfect way to highlight their crunchy texture. Along with the cucumbers, I tossed the cooked pasta, grilled chicken slices, and chopped green onions in a sauce of toasted sesame oil, rice wine vinegar, a bit of honey, soy sauce and grated ginger. After topping with peanuts, we were ready to eat.
While pasta salad is traditionally a side dish, this was a filling lunch for us. Whole wheat pasta is much heartier than pasta made with white flour, and the chicken provides some protein, so there’s not much else needed. The sauce is a light but really flavorful base for the pasta and veggies.
The only change I’d make in the future is toasting the peanuts before putting them on top of the noodles for another layer of flavors.