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Chicken Salad With Pasta Twists

Italian.Chef's picture
Ingredients
  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)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
Directions

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).
Let cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken

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