Asian Pasta Salad

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Have I mentioned I like pasta salad? Have I mentioned that I like to make a lot of it, to feed as many people as might be traipsing through my house at any given time? Have I also mentioned that I like to change it up so that it doesn’t get boring? Yeah, that.
Yesterday I was at Publix and they had beautiful snow peas, I love snow peas and I decided to try to make an Asian inspired pasta salad.

Here’s what I did:

For the salad:
2 boxes of farfalle cooked and rinsed to cool
1/2 lb. of snow peas
1 pkg shelled edamame (rinsed)
2 cucumbers, peeled and chunked
2 large tomatoes, chunked
1 sm. red onion sliced thin
1 can mini corn (rinsed)
1 cans sliced water chestnuts (rinsed)

Put two posts of salted water up to boil. Clean and trim the snow peas if necessary. When the water’s boiling, put the snow peas in for about three minutes, drain and shock them with cold water to stop the cooking. When they’re cool, drain and add to large bowl. Add the rest of the salad ingredients.

For the Dressing:
Ponzu
White Balsamic Vinegar
The juice of one lemon
Extra virgin olive oil
salt and pepper
1/2 t. minced ginger
1/2 t. minced garlic
2 T. (approximately) honey

Use a small jar with a tight fitting lid.  My jar was from a sorbet that wasn’t very good, but the jar has been indispensable!

Pour equal amounts of ponzu and vinegar to the jar(I started with a 1/2 c. each), add lemon juice, salt and pepper, ginger garlic and honey.  Fill the rest of the way with olive oil (to taste) screw the lid on tightly.

Shake well.  Pour over the pasta.  You don’t have to use all  the dressing, just enough for it to be wet.  Toss well.  (I used a rubbermaid container, put the lid on securely and turned it upside down to shake.  Do this at your own risk, I have lost contents of the container on occasion.

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