Ingredients:
For the dressing, whisk together:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons white sesame seeds, toasted
1/2 cup smooth peanut butter
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon (or more) hot chili oil
1/8 teaspoon cayenne pepper

For the salad:
1 lb. spaghetti
1 each red and yellow bell pepper
4 green onions, sliced
1 can slice water chestnuts, drained

Directions:
Cook spaghetti until al dente, drain in a colander, place in a large bowl and while still warm, toss with 3/4 of the dressing. Add the peppers and water chestnuts and toss well. Garnish with onions and sesame seeds. Serve warm or at room temperature. The remaining dressing may be added as needed to moisten the pasta. Serves 8 - 12 as a side dish.

http://www.salemfirstpres.org/TSpf.htm

Copyright © 2005 First Presbyterian Church of Salem