Saturday, August 2, 2008

Use Your Noodle Salad

This was a really tasty salad that had better flavor the next day, so if I were to make it again, I would make it ahead and let it sit overnight in the fridge. It had lots of veggies and was quite good.
Use Your Noodle Salad adapted from Family Fun Magazine
1/2 pound whole wheat vermicelli or thin spaghetti, broken in half
1 1/2 cups snow peas, snapped in half
1 small yellow summer squash, cut into thin bite-size strips
1 cup shredded carrots
1 cup shredded bok choy or savoy cabbage
Orange sections to garnish
3 tablespoons toasted sesame seeds
1/4 cup fresh orange juice
2 tablespoons honey
4 teaspoons white wine vinegar or rice vinegar
1 teaspoon toasted sesame oil
1/8 teaspoon coarse salt
1/4 cup olive oil

Step 1 Cook the pasta according to the package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.

Step 2 In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.

Step 3 To make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.

Step 4 Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted sesame seeds.