Sesame Pasta Salad

Sesame Pasta Salad

If you make this colorful pasta salad ahead of time, you'll enhance the rich Oriental flavors. It's great for picnics or as a light evening meal.



  • 8 ounces bow tie, small shell or other shaped pasta
  • 1-1/2 cups diced, cooked chicken (about 2 breast halves)
  • 2 packages (6-oz. each) Sun-Maid Fruit Bits or 2 cups thinly sliced Sun-Maid apricots or Sun-Maid Peaches
  • 1 medium diced red bell pepper
  • 3 thinly sliced green onions
  • Dressing:

  • 1/4 cup rice wine vinegar
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1-1/2 teaspoons finely grated fresh ginger
  • 3 tablespoons vegetable oil
  • 3/4 teaspoon sesame oil
  • Directions:

    COOK pasta in boiling water as package directs.
    DRAIN, rinse with cold water and drain again.
    While pasta boils, COMBINE vinegar, sesame seeds, soy sauce, sugar and ginger in a small bowl; stir to dissolve sugar. Stir in vegetable and sesame oils.
    In large bowl, TOSS pasta with dressing and remaining salad ingredients.

    REFRIGERATE until chilled.

    Makes 9 servings (9 cups).

    Nutrients per Serving (1 cup): Calories 310; Protein 10g; Fat 8g; Carbohydrate 50g; Dietary Fiber 2g; Cholesterol 16mg; Sodium 300mg