Asian Pasta Salad

Have you ever looked at your mom's cookbooks, and kind of laughed at the recipes that are labeled Mexican or Asian, read the ingredients and wondered how they ever came to that conclusion? I have. And living where I do, in a place that has some of the BEST Mexican food in the country, I am almost offended by some of those recipes that suggest they are ethnic but are anything but.

And then there is this recipe. Okay, it is called Asian. It isn't. But the flavors are still divine.

Asian Pasta Salad

8 oz or thereabouts package linguine, broken in half
4-5 green onions, sliced
2-3 carrots, sliced (I used colored carrots - purple, yellow, orange)
12 grape tomatoes, cut in half
One head of broccoli, sliced
1/2 c. vegetable or sesame oil
1/2 c. soy sauce
1 clove garlic, minced
1/4 c. lemon juice
1/4 t. hot sauce
2 T. sesame seeds

Cook the linguine according to package directions, rinse with cold water, drain, and add to a large bowl. Add the vegetables. Combine the remaining ingredients in a closed container and shake well to blend. Pour over the salad, toss gently. Serve or refrigerate. Enjoy!

Tuscan Style Linguine with Chickpeas, Zucchini and Rosemary

You can't go wrong with pasta. Well, I mean, you probably can, but more often than not, everyone loves a pasta dish.

Tuscan Style Linguine with Chickpeas, Zucchini and Rosemary

Another fave from Pasta For All Seasons. Linguine, chickpeas, zucchini, tomatoes, garlic, red pepper flakes and rosemary from my garden. The sauce is a snap to make, and is versatile. One night I made it and didn't have any chickpeas. I did have fava beans, though, and they made a delicious substitution.

If you are in a hurry and need a dish you can whip up quick, this is the one!