Serves 4

Adapted from a recipe in Feeding the Whole Family by Cynthia Lair

This is a very simple salad using Rio Bertolini’s delicious locally made pasta. I’ve made it with the Garlic
and Chive Spaghetti and it was lovely, but you might try Whole Wheat or Spinach Fettucine for a more
soba like texture.
Serve with Sunburst Lime and Cilantro Trout for a quick, satisfying and nutritious meal.

Ingredients

• Salad
• 1 Package Rio Bertolini’s garlic and chive spaghetti, whole wheat or spinach fettucine
• ¼ Cup chopped cilantro leaves
• ¼ Cup toasted sesame seeds
• Dressing
• 2 Tablespoons toasted sesame oil
• 3 Tablespoons tamari or shoyu
• 3 Tablespoons balsamic vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon hot pepper oil (optional)

Other optional additions

• Chopped red cabbage
• Cubed tofu
• Finely sliced radishes
• Sliced scallions

Preparation

• Cook noodles according to package directions.
• Drain and set aside.
• Whisk together toasted sesame oil, tamari or shoyu, vinegar, maple syrup and hot pepper oil (if using) in a small bowl.
• Place drained noodles in a large bowl.
• Add dressing, cilantro and sesame seeds; toss gently.
• Add optional vegetables and tofu and toss again.

Or serve optional vegetables in separate small bowls and allow family/guests to add vegetables to salad as they wish.

Tags: Asian Cooking, Asian Cuisine, Asian Noodle Salad, Bertolini, fettucine, garlic, hot pepper oil, Rio Bertolini Pasta, salad, sesame, sesame dressing, shoyu, tamari
Posted in Healthy Eating, KTC-recipes