Szechuan bow-tie salad
Makes 6 servings
Thanks to red pepper flakes and hot pepper sauce in the vinaigrette and strips of red bell pepper on bow tie pasta, this salad is as lively in appearance as it is in flavor. If you’d like, you can substitute for the broccoli or add other vegetables (up to 3 cups total), such as steamed cut asparagus, blanched snow peas, or sliced mushrooms.
For the salad
12 ounces (about 5 cups) farfalle (bow tie pasta)
2 cups broccoli florets
For the Hot Pepper Vinaigrette
1/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons toasted sesame seeds
2 tablespoons honey
2 teaspoons hot pepper sauce, or to taste
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Pinch of red pepper flakes, or to taste
Dash of ground white pepper, or to taste
To complete the recipe
1 red bell pepper, cut into ¼-inch-wide lengthwise strips
3 scallions, cut into ½-inch pieces
Toasted pine nuts for garnish
Bring a large pot of salted water to a boil over high heat; add the farfalle. When the water returns to a boil, stir occasionally to separate the bow ties. Reduce the heat to medium-high and cook until al dente, about 12 to 14 minutes, or according to package instructions.
While the bow ties are cooking, put the broccoli florets into a medium microwave-proof dish; add about ¼ cup water. Cover and microwave on high for about 4 minutes, or until crisp-tender. Drain and rinse well in cold water, then drain again. (Or cook the broccoli in a stovetop steamer.)
Meanwhile, whisk together the vinaigrette ingredients in a small bowl.
When the bow ties are done, drain and rinse well in cold water, then drain again. Transfer the bow ties to a large bowl. Add the broccoli, bell pepper, and scallions; toss. Add the vinaigrette and toss again. Taste and adjust the seasoning.
Covered and refrigerated, the vinaigrette will keep for up to 1 week. Cover and refrigerate the completed salad for up to 2 days.