Reviewed: May 26, 2012

I love this recipe! I made it last week and I have been craving it ever since. It was quick and easy to make, which is always a plus on week nights. Like others, I cut the oil in 1/2 and used olive oil instead of vegetable. I also added veggies that I had on hand: carrots, broccoli, sugar snap peas

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Reviewer:

emsiexoxo

Reviewed: May 23, 2012

Excellent! I truly enjoy the dressing. I added shredded carrot, broccoli slaw, grape tomatoes, minced 2 large garlic cloves and a finely chopped stalk of celery. I love veggies. Salad was colorful and delicious! Sooooooo goooooood! :-)

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Reviewer:

Leilee

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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: May 23, 2012

This is awesome even my picky kid ate it all w/o complaint! I used fresh grated ginger and white pepper instead of black due to personal preferences, but otherwise made as written.

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Reviewer:

Tina

Reviewed: May 23, 2012

Very tasty. I added all the dressing to the warm pasta and most of it was absorbed. Perhaps half while warm and other half when cold would work better. I added julienned carrots, diagonally sliced snap peas, water chestnuts and green onions. Loved the cilantro and sesame combo.

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Reviewer:

rainydaze

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: May 22, 2012

Excellent! Added cherry tomatoes, celery and broccoli -- but could add any veggies, including maybe shredded cabbage.

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Reviewer:

PinkBadgers

Reviewed: May 21, 2012

Added peas, carrots and broccoli. Substituted sesame seeds with asian noodles. Also, substitute chicken with tuna

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Reviewer:

Kbusch

Reviewed: May 21, 2012

What an excellent summertime pasta salad. I used two chicken breast that I diced up and simmered on low in some of the dressing sauce. When the chicken was done I stirred in some fresh sliced mushrooms and let it sit till cool. Besides the called for ingredients, I also added into the pasta some, sugar snap peas, water chestnuts, Julienned Carrots and pimento pepper from the garden. I did save just a little of the dressing to add right when serving and glad I did because it does soak up the dressing while marinating. This is one of the best pasta salads I've ever made...we made a meal out of it, no need for anything else.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: May 21, 2012

This was a huge hit and even better cold the day after! I added Cherub Cherry tomatos too.

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Reviewer:

deederbob

Reviewed: May 20, 2012

This one is a keeper! Delicious! I doubled the sauce. Used Julienned Carrots, sliced water chestnuts, and blanched snow peas. I'm giving it 5 stars and it is not even waiting until tomorrow for the flavors to infuse more. Can't wait to try it then. Thank you for sharing this recipe ohines.

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Reviewer:

Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

Reviewed: May 20, 2012

This was so wonderful - it was a hit in our house. I took people's advice and added matchstick carrots and sugar snap peas - next time I will add some chopped peanuts too. This is a keeper!

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