Jared’s Tri-Color Pasta Salad

This was super good!!  It was lunch the day after the swap and oh boy was I envied in the lunch room.

Dressing

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

 

 Salad

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.

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