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As the warm days of summer approach, there's nothing quite as refreshing as a chilled pasta salad. The Chilled Sesame Delight Pasta Salad is not just a feast for the eyes but also a wholesome dish bursting with flavor and health benefits. This vibrant salad combines the nutty goodness of whole wheat pasta with an array of colorful fresh vegetables, all brought together by a delicious sesame dressing. Perfect for picnics, barbecues, or a light lunch, this recipe offers a delightful blend of textures and tastes that appeals to both the palate and the eye.

Cold Sesame Veggie Pasta Salad

Discover the perfect recipe for warm summer days with Chilled Sesame Delight Pasta Salad. This vibrant dish combines nutty whole wheat pasta with crunchy fresh vegetables and a delicious sesame dressing that ties it all together. Packed with nutrients and flavor, it's ideal for picnics, barbecues, or a light lunch. Easy to prepare and customizable for any occasion, this pasta salad is a feast for the eyes and a delight for the palate, ensuring everyone will love it.
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Ingredients
  

8 oz whole wheat pasta (preferably fusilli or rotini)

1 cup sugar snap peas, trimmed and halved

1 red bell pepper, diced

1 carrot, julienned

1 cucumber, diced

1 cup shredded purple cabbage

1/4 cup green onions, sliced

1/4 cup sesame seeds (toasted)

For the dressing:

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp fresh ginger, grated

1 clove garlic, minced

Pinch of red pepper flakes (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Veggies: While the pasta is cooking, prepare your vegetables. Trim and cut the sugar snap peas, dice the red bell pepper and cucumber, and julienne the carrot. Shred the purple cabbage and slice the green onions.

      Toast the Sesame Seeds: In a small skillet over medium heat, add the sesame seeds. Toast them for about 3-4 minutes, stirring frequently until golden and fragrant. Be careful not to burn them. Remove from heat and set aside.

        Make the Dressing: In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes if using. Mix until well combined.

          Combine Everything: In the large mixing bowl with the cooled pasta, add all the prepared vegetables. Pour the dressing over the pasta and veggies, tossing gently to combine all ingredients thoroughly.

            Add the Toasted Sesame Seeds: Sprinkle the toasted sesame seeds over the salad and toss lightly to incorporate. This will add a delightful crunch.

              Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled, garnished with extra sesame seeds and sliced green onions if desired.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6