Shelly's Recipe

NOODLE SALAD

Category: Pasta Salads

1 lb dried linguine, broken into fourths
1/3 cup soy sauce
1/4 cup water
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
2 cups small cherry tomatoes, halved
1-1/2 cups julienne-cut carrots
1 cup fresh pea pods
1/2 cup sliced green onions
2 tbsp sesame seeds (optional)
Carrot curls (optional)

Cook the linguine according to the pkg directions. Drain the linguine and transfer it to a very large mixing bowl. Add the tomatoes, carrots, pea pods, and green onions to linguine. Toss gently. Cover; chill for 2 to 24 hours. Bring the linguine mixture to room temperature. In a large skillet, toast and stir the sesame seeds over medium-high heat until golden brown. Toss with the linguine mixture and garnish with carrot curls, if you like.

Dressing: In a screw-top jar, combine soy sauce, water, olive oil, lemon juice, and garlic. Cover and shake well. Pour over hot linguine; cool. Serves 10 to 12