Tuesday, July 21, 2009

A Recipe

Well, we're still in Utah recovering from the wedding weekend. We had a wonderful time with family and still have the opportunity to spend some time with family this week before we go home on Sunday. I promise I have pictures coming - both here and on the photography blog.

Until then, here's a recipe I promised to share. I made it for a post-wedding BBQ we had on Sunday afternoon. It's a recipe of my mom's and I LOVE it. You should definitely try it for your next outdoor/BBQ type meal.

Asian Pasta Salad

12 ounces curly pasta (I use tri-color rotini, but any curly pasta would work.)
1/4 cup sunflower seeds
1/2 cup oil, divided
1/3 cup soy sauce
1/3 cup white vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked shredded chicken (I often use the packaged pre-cooked chicken.)
1/2 cup green onion (Can omit if you want. I do.)
1-2 cups torn spinach

Cook pasta and rinse in cold water. Set aside. In small frying pan, cook 1/4 cup oil and sunflower seeds over medium low heat until slightly browned. (Watch the sunflower seeds carefully. I sometimes take them off the heat when the oil starts to bubble. They keep cooking when the oil is hot and it's easy to burn them.) In another container, stir together remaining oil, soy sauce, vinegar, sugar, salt and pepper to create a marinade. In a salad bowl, pour marinade and browned sunflower seeds and oil over the cooked pasta. Toss in chicken, cover and refrigerate. Toss in spinach and onions an hour before serving.

It's even better the second day. If it lasts that long.


rebecca said...

Sounds Delish! Thanks for sharing!

Grammy said...

This was soooo yummy - I can't wait to make it again.

Yvonne said...

Kyle will be so glad you posted this--both he and Allan loved the salad. (Obviously, I did, too) Thanks for posting it.

LL said...

YUMMY. Thanks for sharing this. I'm dying to see wedding pics! Glad it all went well~

tarryn said...

Definitely going to try this one.

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