Dean cooks cold Asian pasta salad

Dean Richards shares his recipe for Cold Asian Pasta Salad (printable recipe below). You can see all of Dean's cooking segments here.

Ingredients:

Dressing:

• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 to 1/2 teaspoon crushed red pepper flakes

Pasta & Veggies:

• 8 ounces uncooked pasta
• 1/2 cup shredded carrots
• 1 cup snow peas or sugar snap peas,  barely charred, sliced
• 1/2 cup red bell pepper, barely charred,  thinly sliced
• 2 green onions, barely charred, sliced

Garnish:

• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped peanuts, optional
• 1 teaspoon toasted sesame seeds

Instructions:

1. Quickly char the snow peas,  red bell pepper and green onion in a pan or on the grill.   Do NOT overcook;  just slightly “char.”
2. Sliced the veggies.   Set aside in a bowl. 
3. Bring a large pot of water to a boil. Add salt to the water and cook the pasta to al dente.  Drain.  Set aside.
4. While the water is coming to a boil, make the dressing. Whisk together all ingredients in a large bowl.
5. As soon as you drain the pasta, add it to the bowl with the sauce. Toss to coat.
6. Add carrots, snow peas, red bell pepper, and green onion.  Mix together.  
7. Sprinkle with cilantro, peanuts, and sesame seeds.
8. Serve at room temp….or refrigerate for at least an hour (but not more the 24 hours) and serve cold.