I'm calling this a "cold noodle salad," but my sweet husband, who happens to be my best taste tester, loves this cold OR hot. Either way, it's full of flavor and it's packed with delicious vegies!
Cold Noodle Salad
8 oz. Whole grain angel hair pasta, cooked and drained according to package
1 c. grape tomatoes, sliced in half lengthwise
2 green onions, chopped
1 c. broccoli florets
1 c. cauliflower florets
1 c. sliced mushrooms
¼ c. plus ½ Tbsp. Gainey VineyardPear Balsamic Vinegar
1 Tbsp. canola oil
2 Tbsp. sesame seed oil
¼ c. soy sauce
1 ½ tsp. light brown sugar
2 cloves garlic, minced
½ tsp. ground ginger
½ tsp. crushed red pepper flakes
Cook whole grain pasta on stove top according to package instructions. Drain and set aside (toss with a few drops of sesame seed oil to keep it from sticking, if desired).
In medium bowl, combine tomatoes, green onions, broccoli, cauliflower and mushrooms.
In separate bowl, combine balsamic vinegar, canola oil, sesame seed oil and soy sauce. Whisk in brown sugar, garlic, ginger and red pepper flakes.
Transfer pasta to a large bowl. Add vegetables and toss with tongs to combine. Pour balsamic vinegar mixture over pasta and vegetables. Use tongs and large spoon to fully incorporate all ingredients. Either serve at room temperature or chill in the refrigerator before serving.