A deli classic and summertime favorite amplified by the nuttiness and fragrance of sesame.

Sesame Pasta Salad

Serves 4-6

This creamy pasta salad has just the right amount of dressing and isn’t too sweet. With lots of vegetables to add texture and the nuttiness of sesame, this pasta salad makes a perfect accompaniment to meals year round.

Ingredients

280g (2 c) dry elbow pasta

Dressing

190g (1 c, heaped) carrot, .25 in dice

180g (0.75 c, heaped) red bell pepper, .25 in dice

130g (0.50 c, heaped) celery, .25 in dice

80g (0.25 c) onion, minced

40g (about 4) scallions, green and white parts sliced

3 cheongyang or serrano chilis, sliced

3 garlic cloves, minced

120g (6 T) mayo

3 T toasted sesame oil

2 T rice vinegar

2 T soy sauce

2-3 t maesil or honey

1 t salt

0.75 t garlic powder

0.75 t onion powder

0.75 t black pepper

Finishing

3 T sesame seeds, lightly toasted and cooled

Recipe Know-how

Sauce

1.      Combine all dressing ingredients in a large mixing bowl. Set aside.

Make dressing prior to boiling the water for cooking the pasta.

As the dressing sits, the vegetables begin to soften slightly and release liquid. This is what gives the proper amount of dressing to coat the cooked pasta. If this step is skipped, the salad will look dry when mixed.

Assembly

2.      Cook pasta according to package directions. Drain well. Do Not Rinse.

• Allow pasta to cool in the colander tossing occasionally with a spoon while cooling to create a sticky surface.

• Cool completely, about 1 hour.

3.      Pour pasta into the dressing and mix thoroughly.

• Cover. Refrigerate overnight.

4.      Before serving, lightly crush the sesame seeds with your fingers or in a mortar and pestle and stir through the salad.

• Taste and adjust seasoning as necessary.

5.      Serve.