This reminds me of a pasta salad I used to love and go out of my way to get when I was in college. Its got a good balance of sweet, and tangy. I reduced the oil to 1/3 cup based on other reviewers, and would omit the toasted sesame seeds next time even though its "sesame pasta chicken salad", I didn't like it texturally. I did, however, use lots of crunchy veggies like red and green bell peppers, celery, and finely grated carrots for color mostly. The final touch was 2 diced ambrosia apples. Their flavor is light, not overly sweet or tart, a great vessel for the dressing and added a little extra "something". Loved it. My kids begged me to take the leftovers to school for lunch. Thank you for such a yummy and nostalgic recipe.
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This reminds me of a pasta salad I used to love and go out of my way to get when I was in...