Easy Asian Pasta Salad
Yummy! and easy to make. I made it exactly as written, but here are my notes:
• I used Rice Wine Vinegar, which is what I had. I don't know if it is the same thing as the rice vinegar the recipe called for.
• The recipe did not specify, but I nuked the sugar snap peas for 2 minutes. Next time I will just blanch them in boiling water, and then plunge in ice water.
• I toasted the sesame seeds in a small sauté pan over medium heat, shaking the pan while they turned a toasty color. Very easy.
• I found the sweet chili sauce in the ethnic section at Publix, and I'm glad I bought a good size bottle, because this dish will go in my regular, often prepared, recipe file.
2 users found this review helpful
May 30, 2013