 If you make this colorful pasta salad ahead
of time, you'll enhance the rich Oriental flavors. It's great for picnics or as
a light evening meal.
Ingredients
Salad:
8 ounces bow tie, small shell or other shaped pasta
1-1/2 cups diced, cooked chicken (about 2 breast halves)
2 packages (6-oz. each) Sun-Maid Fruit Bits or 2 cups thinly sliced Sun-Maid apricots or Sun-Maid Peaches
1 medium diced red bell pepper
3 thinly sliced green onions
Dressing:
1/4 cup rice wine vinegar
3 tablespoons toasted sesame seeds
2 tablespoons soy sauce
4 teaspoons sugar
1-1/2 teaspoons finely grated fresh ginger
3 tablespoons vegetable oil
3/4 teaspoon sesame oil
Directions:COOK pasta in boiling water as package directs.
DRAIN, rinse with cold water and drain again.
While pasta boils, COMBINE vinegar, sesame seeds, soy sauce,
sugar and ginger in a small bowl; stir to dissolve sugar.
STIR in vegetable and sesame oils.
In large bowl, TOSS pasta with dressing and remaining salad
ingredients.
REFRIGERATE until chilled.
Makes 9 servings (9 cups).
Nutrients per Serving (1 cup): Calories 310; Protein 10g; Fat 8g;
Carbohydrate 50g; Dietary Fiber 2g; Cholesterol 16mg; Sodium 300mg
|
