This was super good!! It was lunch the day after the swap and oh boy was I envied in the lunch room.
1 & 1/2 cups Seasoned rice wine vinegar
1 & 1/2 cups olive oil
1/3 cup light soy sauce
3 tsp toasted sesame oil
2 tsp garlic powder
1 & 1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp red pepper flakes
6 tbs chopped cilantro
1 & 1/2 lbs of Tri-Color rotini (cook per box instructions and rinse off with cold water)
1 cup Carrots, shredded
1 bunch of green onions, chopped
1 Red pepper, chopped
1 Green pepper, chopped
1 English cucumber, chopped
1 pint of Grape tomatoes, each cut in half
1 lb Mozzarella cheese, cubed
2, 2.25oz cans black olives
1, 15.5oz chick peas
3 oz of sesame seeds, toasted
In a small nonstick stir sesame seeds over medium heat until golden brown.
In a large bown combine pasta and all ingredients. If serving it the next day, add some of the dressing. Hold off some for when I serve it and then toss the salad with it.
If you wish, add 4-5 cups of shredded cooked chicken.