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Friday, 27 June 2014

Marinated Pasta & Chicken Salad with Soy Bean & Sesame Oil Dressing

Recipe By: Miriam Borys
Salad Dressing Recipe from Alexandra Borys and her good friend Gretchen.

The highlight of this pasta salad is without a doubt the salad dressing recipe which was given to me by my daughter Alexandra who borrowed the recipe from her friend Gretchen. Originally the ladies used this dressing to drizzle over roasted vegetables, which is so very delicious as well. I thought it would be amazing added to a pasta salad and I was right. The combination of the soy bean paste and sesame oil is amazing so thanks to Alexandra and Gretchen for this amazing salad dressing idea. 

Ingredients:

12 oz cooked pasta of choice - chilled (I used penne, gluten free but any sturdy pasta will do)
1-2 cups cooked leftover chicken

1/4 cup red onion
1 c fresh parsley 
1 1/4 cup grated carrot (I broke down and bought a sturdy grater and it made all the difference in my prep…so much easier, see the pic below)
1/4 cup grated parmesan cheese for the top
1/2-3/4  cup soy bean sesame oil dressing (see recipe at the end )

Cook pasta as per directions until just before el dente. Don’t overcook.
Strain and cool down with cold water. Strain again and refrigerate cooled pasta until prep is competed.
Dice red onion and parsley and add to a larger mixing bowl.
Cut up cooked chicken into chunks and add to red onion and parsley. ( I created this recipe because I had some left over chicken to use up but other proteins can be used).
Peel carrots first and then grate carrots and add to chicken mixture.
Make salad dressing and hold in fridge until pasta is cold.
Once the pasta is cold add the pasta to the prepared vegetables. Add 1/2 - 3/4 cup of soy bean sesame dressing and toss well until all ingredients are coated with the soy dressing.
This would be a great recipe for a summer picnic. 

Thank you to Gretchen and Alexandra for adding this amazing recipe to my repertoire. Now I can’t get enough of this flavour combination and I want to use this dressing on everything…  



Soy bean/sesame oil salad dressing (the original recipe from Gretchen and Alexandra was half of this one so you could easily make a smaller amount if needed)
2 tbsp. fresh ginger - grated
2 small garlic glove
4 tbsp. soy bean paste  or white miso paste
4 tbsp. tahini
2 tbsp. honey
1/2 cup rice vinegar
4 tbsp. sesame oil
4 tbsp. olive oil
For the salad dressing add all the above into a blender. Blend well until all lumps are gone. Pour into a clean glass mason jar to chill until needed.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com







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