Szechwan Pasta Salad

• 1/2 lb. bow tie pasta or small shells
• 1/4 c. peanut or vegetable oil
• 4 to 5 Tbsp. red wine vinegar
• 1 to 2 Tbsp. honey
• 2 tsp. sesame seed
• 2 cloves garlic, minced
• 3/4 tsp. or more to taste hot pepper sauce
• 1/2 tsp. grated ginger
• 1/4 tsp. salt
• 3 c. fresh broccoli florets and thinly sliced stems, blanched
• 2 c. cooked chicken, cut in strips (about 1 lb.)
• 1 red pepper, cut into strips
• 1 (6 oz.) pkg. frozen snow peas, thawed, or 1/4 lb. fresh snow peas, washed and trimmed
• 1 c. sliced fresh mushrooms
• 2 green onions (both bulbs and tops), washed and cut in 1-inch pieces

1. Cook pasta according to package directions; drain and cool. In a large bowl, combine oil, vinegar, honey, sesame seed, garlic, hot pepper sauce, ginger and salt.
2. Mix well.
3. Add pasta, broccoli, chicken, red pepper, snow peas, mushrooms and green onions.
4. Toss to coat evenly.
5. Cover and chill until serving time. Makes 8 to 10 servings.

pasta, peanut, red wine vinegar, honey, sesame seed, garlic, pepper sauce, grated ginger, salt, fresh broccoli, chicken, red pepper, frozen snow peas, mushrooms, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044182 (may not work)