Chicken Salad with Pasta Twists
|Rotelle pasta/Pasta twist||6 Ounce|
|Boiling water||1 Liter, salted|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cold shredded cooked chicken||3 Cup (48 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs), thinly sliced|
|Torn spinach leaves||8 Cup (128 tbs), lightly packed|
Following package directions, cook rotelle in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl.
In a small frying pan, combine sesame seeds and 1/4 cup of the oil; cook over medium-low heat, stirring occasionally, until seeds are golden (about 2 minutes).
Stir in remaining oil, soy, vinegar, sugar, salt, and pepper.
Pour over cooked pasta, add chicken, and toss gently.
Cover and chill for at least 2 hours or until next day.
To serve, add parsley, onion, and spinach; toss lightly.