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Jamie Stolper
You can make this easy pasta salad up to a day in advance. Take it out of the refrigerator an hour or two before serving as it tastes best at room temperature. The toasted sesame seeds add an interesting bit of crunch, but be sure to sprinkle them on just before serving. Vary the vegetables and seasonings if you like -- it’s hard to mess up this easy dish! 
1 pound rotini (pasta twists)
2 1/2 tablespoons sesame oil
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin (sweet rice wine)
1/2 yellow pepper, cut in small dice
1/2 red pepper, cut in small dice
2 stalks celery, sliced very thin
2 scallions, sliced very thin
Toasted sesame seeds (optional)
Cook the rotini according to the package directions, drain immediately, and rinse in cold water to stop the cooking. Let the pasta sit until it is pretty much dry. Go on to the next steps or refrigerate the pasta until ready to continue.

Place the rotini in a large bowl, add the sesame oil, and toss to coat. Add the soy sauce and mirin and toss. Add all the vegetables and again toss to combine. Serve at once or refrigerate. If desired, sprinkle toasted sesame seeds over the salad just before serving.

Yield: 6-8 servings


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