Someone brought this to a potluck dinner this summer and I knew I had to make it. Such good flavors and textures – good stuff for sure!
1 package farfalle pasta
1-1/2 Cups snow pea pods, sliced on the diagonal, and blanched
3 green onions, sliced
1 cups Mushrooms, sliced
½ package Wontons, sliced and fried for the garnish (I used my airfryer to make mine crispy)
1 cup Mandarin Oranges, for the garnish
1 TB Sesame Seeds, toasted, for the garnish
For the Dressing
1/4 cup organic soy sauce
1/4 cup rice wine vinegar
2-3 TB raw honey or agave
1/4 teaspoon white pepper
2 T Sesame Oil (dark, toasted or light)
1/4-1/2 cup cup olive oil
- Prepare sesame dressing.
- In a blender or food processor add the honey or agave, soy sauce, rice wine vinegar and white pepper, process to combine, then with motor running slowly add sesame oil and olive oil Dressing should be thick. Chill dressing while you finish prepping the rest of the dish.
- In a large pot of boiling salted water cook the pasta to al dente. Drain and cool.
- Drain and set aside. In a large mixing bowl toss together the pasta, pea pods, green onions, and mushrooms. Chill.
- In large bowl, combine cooked, drained and rinsed pasta, cooked chicken, pea pods, onions and mushrooms. Toss gently. Pour dressing over mixture and toss to coat. Add salt and pepper to taste. Chill well.
- Before serving, prepare won ton skins. I cut mine into strips and put in air fryer until crispy.
- Blanching Pea Pods: In a medium pot of boiling salted water, carefully add the uncut pea pods. Boil for 30-60 seconds until they start to puff up and rise to the top. With a large slotted spoon or spider, remove and immediately place the pea pods into a bowl of icy water. Remove from icy water once they are fully cold. Dry on a paper towel and set aside until ready to add to the salad.
- Garnish the finished salad with the oranges, toasted sesame seeds, and the fried wontons. Serve and enjoy!