Cook’s Notes: A friend sent me this recipe by e-mail; it turns out the recipe came from recipezaar. I adapted the recipe and added broccoli and carrots. This pasta salad is wonderful on a warm day. As the original recipe author said, “If you love pasta salads that contain crisp veggies, you’ll love this. The flavors get better after 2 or 3 days in the fridge.” The pasta salad keeps well in the fridge for up to a week.
16 ounces whole-wheat spaghetti
2 cups diagonally sliced fresh snow peas or sugar snap peas
4 cups shredded cooked chicken (from 1 deli rotisserie chicken)
12 oz baby carrots, halved
2 broccoli crowns, cut into florets
1 cup red bell pepper, diced
1/2 bunch green onion, sliced
Garnish: 1/4 cup sliced almonds, toasted
1.5 cups Soy Vey Teriyaki Sauce with sesame seeds
Bring the spaghetti water to a boil. In the meantime, steam the baby carrots and the broccoli. Skin chicken. Take the chicken off the bone and cut into chunks. Set aside 4 cups of chicken.
Cook spaghetti in boiling water for 8 minutes. Add peas and cook for 1 more minute.
Drain pasta and rinse well under cold, running water.
Combine pasta with peas, chicken, and steamed and raw vegetables in a very large mixing bowl. Set aside.
Pour Soy Vey Teriyaki Sauce over pasta mixture and toss well. Serve at room temperature or chilled.
If you don’t have Soy Vey on hand, make the dressing: Combine 3/4 cup teriyaki sauce, 1 tablespoon sesame seeds, toasted, 2 tablespoons dark sesame oil, salt and pepper, to taste, and chili oil (optional) in a separate bowl.