This recipe makes an awesome summer salad that can be served hot, room temperature or cold at a BBQ or potluck. You likely have all the ingredients in your kitchen and a few from your garden. “The Big Guy” is a real fan of this pasta salad and prefers it warm, sweet and just a little bit spicy! Oh, I remember many of those summer evening candlelit meals on the patio!  “The Big Guy” only remembers the food and the drink. Definitely a work in progress, he is! 

This recipe is from one of my favourite websites: www.theviewfromgreatisland.com. The title says it is “Spicy” but trust me, a ¼ tsp of cayenne pepper will just pop up the flavours of the ingredients and have you searching for your glass of wine. Also, check the bottom of the recipe for some flavour and ingredient modifications. 

“The Big Guy” recommends a crisp white wine, possibly a Pinot Grigio, to compliment the pasta and the fresh cilantro and basil.

Ingredients:

8 ounces of regular spaghetti (2” diameter grasp), broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water 
1 cup red cabbage, cross-cut into shreds 1/8” thick
1 cup carrots, cut into thin sticks
6-8 green onions, thinly sliced lengthwise and 2” long
½ cup roasted peanuts
2 Tbsp sesame seeds, toasted
1 handful of cilantro leaves, roll in cigar shape and cross-cut with kitchen scissors
1 handful of basil leaves, roll in cigar shape and cross-cut  

Dressing: 

1/8 cup rice vinegar
1/8 cup orange juice
2 Tbsp vegetable oil
1 clove garlic, minced
1 tsp honey
¼ tsp cayenne pepper
½ tsp salt

Method

1.     Boil the spaghetti to as per directions on the package. When it reaches the al dente stage, drain and rinse well with cold water. Set aside. 

2.Prepare red cabbage, carrots and onions. Mix with cooked spaghetti.

3.Add the dressing and mix well. 

4.Just before serving, mix in the peanuts, sesame seeds, cilantro and basil or provide them at the table as garnishes. 

Notes:

Make it a main course - add chunks of chicken, steak or grilled shrimp.
Make it gluten/grain free - try it with spiralized zucchini noodles or spaghetti squash.
Make it healthier- add more shredded vegetables like broccoli, zucchini, red cabbage, red pepper, orange pepper, asparagus or green cabbage.
Make it with Asian vegetables – try it with edamame beans, fresh bok choy and snap peas.

Toasted Sesame Seeds: In a small dry skillet over medium heat, toast the sesame seeds. They will toast very fast. You will smell them and see them turn colour. Immediately pour them into a small dish to as soon as you see them turn.