1 pound linguini, fettuccini, thin spaghetti, or rotini (I generally use whole wheat rotini)
¼ c sesame oil or for a milder salad 2 T sesame oil plus 2 T olive oil (I usually do the mix)
2 T fresh ginger, grated
3 T soy sauce or tamari
¼ c toasted sesame seeds
Mix: sesame oil, olive oil if using, ginger and tamari in a large bowl.
Cook pasta until al dente, drain and put in bowl with dressing and toss; additional olive/sesame oil may be added to taste if pasta requires more dressing.
Toss in sesame seeds just before serving and garnish with chopped chives or green scallions.
Add any/all of the following to dressed pasta; additional dressing may be required depending on the amount of “variations” added.
Asparagus: cook ~2 minutes if small, ~3 minutes if larger, let sit 1 minute, then rinse in cold water until cool. Dry and and cut in 2” lengths or leave whole and arrange around the salad.
Red sweet pepper: raw, sliced very fine in 2” strips
Raw snap peas, blanched snow peas, or shelled fresh peas
½ c chopped watercress leaves, whole watercress for garnish
Poached chicken, cut in small pieces
Add any/all of the following to the dressing:
1 t minced garlic
Hot chili oil to taste (or serve as accompaniment to the salad)
Substitute 1 t - 1T of hot sesame oil for plain sesame oil in dressing