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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go. Ingredients:
1 (8 ounce) package spaghetti |
1 teaspoon olive oil |
6 tablespoons soy sauce |
1/4 cup white sugar |
3 tablespoons rice vinegar |
1 tablespoon toasted sesame seeds |
2 teaspoons sweet chili sauce |
1 teaspoon sesame oil |
2 green onions, chopped |
1 red bell pepper, chopped (optional) |
1 cup sugar snap peas (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
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