When you pick 15 cabbages in one morning, it’s a pretty sure bet there’s all manner of salad in your future. Recently I made a great Thai Pasta Salad that was inspired by the recipe here on Casual Kitchen, one of my very favorite cooking blogs. The salad is perfect on a hot day, and is even tastier once it has been refrigerated overnight. (It’ll easily last in the fridge for 3-4 days).
Thai Pasta Salad
- 2 chicken breasts, cut into 1-inch pieces
- 2 T. olive oil
- 1 lb box of dried linguine
- 1 red or green bell pepper, chopped
- 2 medium tomatoes, chopped
- 4 cups finely chopped green cabbage
- 2 carrots, cut julienne-style
- 1 zucchini, cut julienne-style
- 1 white or yellow onion, finely diced
- sesame seeds, optional
1) Season the chicken pieces with cayenne and/or black pepper. Heat oil in a large non-stick pan and then sear the chicken on high heat for a few minutes. Cook it through, but try not to overcook. Set aside.
2) While chicken cooks, mix up ingredients for the dressing, below. Add 1/4 cup of the dressing mixture to the cooked chicken and stir to evenly coat chicken. Let sit a few minutes, to allow the dressing and chicken flavors to combine.
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 4 cloves garlic, chopped finely
- 2 tablespoons white sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon oregano
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon fish sauce (optional)
3) Cook linguine according to directions. While water is boiling/pasta is cooking, chop all the veggies. Combine pasta with the chopped veggies and the rest of the dressing mixture. Add the chicken and stir well. Top with sesame seeds if desired. Can be served warm or cool.