Asian Pasta Salad

Happy June!  It's not officially summer yet, but it definitely feels like it here in CT.

I'm a huge fan of noodles in any form: stir-fried, in soup, with creamy sauces, with pesto...you name it, I will most likely eat it.  Yesterday we had a potluck at work and I brought this cold noodle salad.  I wasn't sure what my co-workers would think of it since it's not your everyday pasta salad, but they really liked it!

I used linguine instead of bowtie pasta because that's all I had on hand- I just cut the linguine after cooking it.  In retrospect I would have broken the linguine before cooking.  I also included a little bit of minced garlic in the sauce cuz I had some on hand.  I chilled the noodles overnight and tossed in some spinach and field greens right before serving.  Also, I didn't add chicken, green onions or cilantro- as you can tell I was not well prepared for this recipe.  Luckily I had most of the ingredients on hand, but it's so versatile that you could probably make a lot of modifications with good results.

Thanks to Week of Menus!  It almost seems redundant for me to archive her recipes since I'm on her site so much.

Asian Bowtie Pasta
Serves 6-8

1 lb farfalle (bowtie) pasta (I used the mini farfalle)

1/3 cup canola, safflower or other mild tasting oil
1/4 cup plus 1 tablespoon soy sauce
1/4 cup sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar

2 red, yellow or orange bell peppers, cut julienne
1 cup of scallions, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons roasted sesame seed
Pepper to taste
3 cups washed baby spinach
1/4 cup cilantro, OPTIONAL
2 tablespoons red pepper flakes, OPTIONAL

Boil and cook pasta according to directions. Make sure to salt the cooking water. Drain pasta and set aside. Return the pasta pot back to the stove. (You don't need to wash it.) Add the canola oil, soy sauce, sesame oil, honey, and rice wine vinegar. Heat over low heat until the honey is dissolved. Remove from heat and toss in the pasta. Add the bell peppers, chicken, scallions, pepper, sesame seeds, cilantro (optional) and red pepper flakes (optional). Toss well to coat all the ingredients. Before serving, toss the pasta with the spinach, to keep the vibrant green as much as possible.

This can be chilled or served warm at room temperature.