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I’m not a recipe person, or a kit person. I don’t read instructions to gadgets. On rare occasions, when forced into a corner, I’ll make a box cake or cupcakes which require reading and following a recipe. On even rarer occasions, I’ll actually make a batch of cookies and force myself to follow the rules. But, I AM a good cook. All that to say, I concocted a really good pasta salad this weekend that I’ll attempt to share, but the best I can do for a recipe is to “ish” it.

Here it goes:

Some Kind of Asian Pasta Salad

1 box of whole wheat spaghetti (boiled and chilled ahead of time, add some sesame oil to keep it from sticking together)
1/2 can black beans
a few handfuls of bean sprouts
about 1/2 cup of black lentils (Trader Joes has them in a clear bag for salads)
thinly sliced red pepper
2-3 scallions
1 carrot shredded
a few tablespoons of toasted sesame seeds
1 cup-ish of chopped cilantro

THE DRESSING
Get a cereal-sized bowl and start mixing the following:
about 1/4 cup peanut butter
about 1/4 cup sesame oil
a few tablespoons of white wine vinegar
a few tablespoons of soy sauce
a few tablespoons of honey
a few dashes of dry ginger
a clove of garlic or a few dashes of garlic powder
same amount of onion powder

I really have no idea what the quantities for the above dressing are because I just kept mixing and adding until the balance of sweet, sour, and salty was just right. There are a few recipies on line to start the thing rolling, but none of them had enough stuff to stand alone.

And NO, my kids would not eat it, but it was a total HIT at the picnic that we took it to. Not a scrap left by the end of the night. The skinny model attending the gathering heaped it on her plate and I know for a fact she only eats tidbits here and there to maintain her lovely figure. So, I took it as a compliment to see her finally EAT!!!

Try it, you’ll LOVE it!

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