Cold Asian Whole Wheat Pasta Salad

I tasted this pasta salad at a party at a friend’s house a very long time ago and I couldn’t leave her house until she explained to me how to make it. This salad is ideal for big crowd since you don’t have to worry about warming it up. It could be served cold or room temp. The longer it sits with the sauce the better it gets. I prefer using whole wheat thin pasta since it has a good source of fiber.  No one could tell the difference in flavor anyway. So why not?!

Instructions

1). Cook the pasta according to the package instructions. Drain well and transfer to a wide mixing bowl.

 
2). In a sauce pan heat up a ¼ cup olive oil and add the garlic.  Stir all the time until golden brown. (Don't let burn.)
 
3). Add the sugar, rice vinegar, soy sauce, sesame oil, paprika and mix until the sugar dissolves.  About 2-3 minutes.
 
4). Pore over the cooked pasta, mix, sprinkle the sesame seeds and green onions, cover and place in the fridge for few hours.
 
Whenever ready to serve garnish with more green onions and sesame seeds and if you like it spicy add the dried chili flakes.
 
Enjoy!
 

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