Asian Sesame Spaghetti Salad

This recipe receives rave reviews!  I first tasted it when served by a neighbor at our annual block party.  I've made it a couple more times, varying the vegetables each time.  I've also altered the recipe slightly from the original, so have fun with it!  Make it to your taste. 

whisk together:

1/2 C rice vinegar

1/4 C red wine vinegar

1/2 C sugar (or use just a little bit less)

2 T sesame oil

1 T soy sauce (tamari is best if you have it)

2 garlic cloves, minced

@ 2 t yellow mustard

1/2 to 1 t ground black pepper

1/2 t ground ginger (or 1 t grated fresh--or more!  I love fresh ginger!)

1/4 t ground red pepper (or to taste or leave out)

 tiny pinch of salt

16 oz cooked spaghetti, al dente, no salt or fat added (or vermicelli)

2 T sesame seeds, toasted

vegetables  (use the vegetables of your choice, as many or as few as you like)

variation 1:  (original, that's why there are actual measurements!)

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 small zucchini, cut into thin strips

4 oz shredded carrots

1/2 C chopped green onions

variation 2:

red bell pepper, chopped

green onions, chopped

yellow baby carrots, cut into thin coins

radishes, cut into thin strips

corn, cut fresh off the cob

variation 3: 

2 T green bell pepper, finely chopped

3/4 of a red bell pepper, chopped

1 ear of corn, cut fresh off the cob

orange carrots, cut into thin coins

1 T turnip, finely chopped

green beans, cut and steamed 

1 green onion, chopped

directions:

As soon as the spaghetti is cooked, drain thoroughly and place in a bowl.   Stir in the whisked ingredients while spaghetti is still warm.  Toss in sesame seeds.  Add vegetables.  It will take an hour or two for the flavors to blend.  

NOTES:  The photo is of variation 3 made with vermicelli.  For fun, to take the photo, I placed the salad on baby field greens and added basil leaves with a chamomile flower.

photo by me © 2010