Recipe - Szechwan Pasta Salad With Hot Pepper Vinaigrette

8 ounce Bow Tie Pasta
3 cup Broccoli Florets
One fourth pound Pea Pods
1 Red Bell Pepper; Cut Into
Thin Strips
3 Scallions; Cut Into 1/2"
Pieces

DRESSING
1/3 cup Safflower Oil
1/3 cup Red Wine Vinegar
2 tablespoon Honey
1 Clove Garlic; Finely Minced
2 tablespoon Sesame Seeds
2 teaspoon Hot Pepper Sauce
One half teaspoon Ginger Powder
1 pn Cayenne Pepper

Boil a large pot of water; cook pasta until al dente. While pasta is
cooking, blanch broccoli and pea pods. Combine dressing ingredients. When
pasta is done, drain and rinse under cold water. Drain well. Place pasta in
a bowl and toss with broccoli, pea pods, red pepper and scallions. Pour on
dressing; toss to coat evenly. Garnish with watercress and sauteed pine
nuts.

Recipe by: 15 Minute Vegetarian Gourmet

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Apr
21, 1998