Spinach, Pasta, & Bell Peppers- oh my! This salad is a blend of Asia and Italy, resulting in one delicious and addicting plate (or bowl).
I give credit to my mom for this salad. I don’t know how she came across this recipe, but in my mind it’s hers. She would make this salad frequently when I was growing up, and I would make sure there were no leftovers! This salad is seriously delectable. Not only that, but it’s simple to make and a sure crowd pleaser. Feel free to adjust all ingredients according to your preference- I hope you all enjoy!
Sesame Pasta N’ Greens Salad
Serves: About 8 people
Ingredients:
- Salad:
- 1 bag (12 oz.) egg noodles, cooked and cooled
- 1 bag baby spinach
- 2 bell peppers, sliced or diced
- I prefer using a mix of red, yellow and orange bell peppers
- 1/2 cup almonds, chopped
- Optional Salad Add-ons:
- 4-6 cooked chicken breasts, shredded
- 5-6 green onions sliced
- Use sugar-diced almonds instead of regular ones
- For the Dressing:
- 1/3 cup red wine vinegar
- 1/2 cup oil (vegetable or olive oil)
- 1/3 cup soy sauce
- 3 Tbsp. sugar
- 1/4 cup sesame seeds (optional)
- 1/4 cup fresh parsley (or use a small amount of dried parsley)
- 1/2 tsp. salt
- 1/2 tsp. pepper
Method:
- Cook the pasta according to package instructions. When done cooking, rinse, drain, and set aside to cool.
- Compile the salad: Combine pasta, spinach, bell peppers, almonds, and any other desired ingredients in a large bowl.
- To make the dressing: combine all ingredients in a mason jar, or similar container with an airtight lid. This makes it easy to shake all the ingredients together. Refrigerate. Shake again before use.
- Do not put the salad dressing on the salad until just before serving. If the dressing sits overnight on the salad, the texture will become wilty and quite frankly, gross. I like to keep the dressing in a bottle and let individuals put on accordingly.
Simply Ohana 