Sichuan Pasta Salad

Sichuan Pasta Salad

Ingredients

* 2 cups 1-inch broccoli florets
* 2 cups bow-tie pasta
* 1 cup diced red bell pepper
* 1 Tbsp. canola oil
* 1 tsp. minced garlic
* 1 tsp. minced ginger
* 3 Tbsp. red wine vinegar
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 2 tsp. roasted sesame oil
* 1/4 cup chopped scallions, green and white parts

In a large pot of boiling water, cook the broccoli for 1 minute.
Using a slotted spoon, transfer the broccoli to a colander and
place under cold running water until the florets are chilled.
Drain well and transfer the broccoli to a mixing bowl.

Add the pasta to the boiling water and cook according to package
directions until it is al dente. Drain the pasta in the colander, rinse
under cold running water, and drain well.

Add the pasta to the broccoli. Add the red pepper to the pasta and
broccoli.

Heat the oil in a small saucepan or skillet over medium-high heat.
Add the garlic and ginger and swirl the pan until they are fragrant,
about 30 seconds. Add the vinegar, sugar, salt and pepper and cook
until the vinegar boils, 1 minute.

Off the heat, add the sesame oil, swirling to blend, then pour the hot
dressing over the pasta and vegetables. Using a fork, toss to combine
the salad and dressing. Add the scallions and serve the pasta salad
immediately, or cover and refrigerate for up to 24 hours.

Makes 4 servings.

Per serving: 240 calories, 7 g total fat (0 g saturated fat), 37 g carbohydrate, 7 g protein, 3 g dietary fiber, 310 mg sodium.

* “Dana Jacobi, is the author of the "12 Best Foods Cookbook" and contributor to AICR’s
New American Plate Cookbook: "Recipes for a Healthy Weight and a Healthy Life".