Oriental Pasta Salad


12 oz penne pasta
1 tbs unsalted butter
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 cup grape tomatoes, halved
6 tbs soy sauce
2 tsp sesame oil
2 tbs rice wine vinegar
2 tbs dry sherry
1 tsp garlic, minced
1/4 tsp red pepper flakes
  • Cook pasta according to package directions.
  • Reserve 1/2 cup pasta water and drain the pasta in a colander.
  • Transfer the pasta to a bowl then add the pasta water and butter. Stir to coat, then set aside.
  • In a measuring cup add the soy sauce, sesame oil, rice vinegar, sherry and red pepper flakes. Mix to combine.
  • Fill a medium saucepan with water and add 1 tsp of kosher salt and bring to a boil.
  • Slice the grape tomatoes in half and set aside.
  • Add each vegetable to the boiling water individually and remove as soon as they float.
  • Remove the vegetables with a slotted spoon and set aside to cool completely.
  • To serve place the cooked pasta in a serving bowl and pour the soy sauce mixture over, then top with the vegetables and gently mix.
  • Taste for seasoning and re season with salt and pepper if necessary.




30 min


10 min


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