Asian-Style Pasta Salad with Chicken and Snow Peas

Simple to put together, and simply delicious!

1 pound cooked chicken (rotisserie or roasted recommended), shredded or cut into bite-size pieces
1 pound bite-size pasta (I used bow-tie—but whatever shape you want is fine)
8 ounces snow peas, halved crosswise (asparagus can be substituted if desired)
8 ounces fresh bean sprouts
3 large scallions, cut into bite-size pieces
3 tablespoons minced cilantro or parsley
Soy Sesame Dressing (see recipe below)
Salt and pepper (to taste)
½ cup roasted cashews, coarsely chopped

Cook pasta in large pot of salted boiling water according to package directions (cooking just until tender). Drain, spread out in shallow baking pan and let cool to room temperature (or rinse with cold water and set aside). (If desired, you can add the snow peas to the boiling water for the last minute of cooking—I didn’t do this, though.)

Transfer chicken, pasta, snow peas, bean sprouts, scallions and cilantro or parsley to a large bowl. When ready to serve, add dressing, toss to coat, let stand for 15 minutes, and taste to adjust seasonings (salt will probably be fine, but you might want to add a little black pepper). Sprinkle cashews over each serving.

Soy-Sesame Dressing

1 tablespoon minced garlic (I just used 1 large clove)
1 tablespoon minced, peeled ginger
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil

Mix garlic, ginger, soy sauce, vinegar, sugar, sesame oil and red pepper flakes in a small mixing bowl. Vigorously whisk in mayonnaise. Slowly whisk in oil, first in droplets, then in a slow, steady stream to make an emulsified dressing. (Note: dressing can be made and refrigerated a day in advance.)