Kinda Thai Pasta Salad

• 8 cloves garlic, peeled
• 2 tablespoons fresh ginger, peeled
• 2 tablespoons chili oil
• 4 tablespoons Asian-style sesame oil
• 2 tablespoons rice vinegar
• 1/2 bunch cilantro, coarsely chopped (about 1/2 cup)
• 1 tablespoon olive oil
• 1 medium-sized chayote, peeled, cored and diced (optional)
• 1/2 pound snow peas
• 1/2 pound asparagus, cut into 1 inch pieces
• 1/2 pound broccoli, cut into small florets
• 1 red bell pepper, diced
• 1 carrot, grated
• 1 pound bowtie pasta
• 1 bunch green onions, chopped, including greens

1. Process the garlic and ginger in a food processor, then add chili oil, sesame oil, and vinegar and process unil smooth. Scrape sauce into large bowl and add the cilantro.
2. Toss the chayote with the olive oil and some black pepper and roast on a baking pan in a pre-heated 375-degree oven for 12 minutes.
3. Blanch the snow peas, asparagus and broccoli in boiling water just until they are a bright green color and still crunchy (about 30 seconds for the snowpeas and 3 minutes for the rest). Rinse in cold water and drain.
4. Cook pasta per package directions until al dente. Drain and immediately transfer to the large bowl containing sauce. Add snow peas, asparagus, broccoli, chayote, bell pepper and carrots, and mix well. Garnish with green onions.

garlic, fresh ginger, chili oil, asianstyle sesame oil, rice vinegar, cilantro, olive oil, chayote, snow peas, broccoli, red bell pepper, carrot, pasta, green onions

Taken from www.epicurious.com/recipes/member/views/kinda-thai-pasta-salad-50082872 (may not work)