Szechwan pasta salad with hot pepper vinaigrette

4 Servings

Ingredients

Quantity Ingredient
8 ounces Bow Tie Pasta
3 cups Broccoli Florets
¼ pounds Pea Pods
1 Red Bell Pepper; Cut Into Thin Strips
3 Scallions; Cut Into 1/2\" Pieces
⅓ cup Safflower Oil
⅓ cup Red Wine Vinegar
2 tablespoons Honey
1 Clove Garlic; Finely Minced
2 tablespoons Sesame Seeds
2 teaspoons Hot Pepper Sauce
½ teaspoon Ginger Powder
1 pinch Cayenne Pepper

Directions

DRESSING

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, blanch broccoli and pea pods. Combine dressing ingredients. When pasta is done, drain and rinse under cold water. Drain well. Place pasta in a bowl and toss with broccoli, pea pods, red pepper and scallions. Pour on dressing; toss to coat evenly. Garnish with watercress and sauteed pine nuts.

Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998

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