Szechuan pasta salad with hot pepper vinaigrette

Adjust the amount of hot pepper sauce and cayenne pepper in the dressing for this Asian pasta salad to make it mild or fiery.

Salad

8 ounces bow tie pasta (farfalle)

3 cups broccoli florets

1 ½ cups (about 4 ounces) snow peas

Vinaigrette

1/3 cup canola oil

1/3 cup red wine vinegar

2 tablespoons honey

1 clove garlic, minced

2 tablespoons sesame seeds, preferably toasted

2 teaspoons hot pepper sauce (Tabasco sauce), or to taste

1 teaspoon minced fresh ginger

Pinch of cayenne pepper, or to taste

To complete the recipe

1 red bell pepper, cut into thin strips

3 scallions, cut into ½-inch-long pieces

Garnish (optional): toasted pine nuts

Bring a large pot of water to a boil; add the bow ties. When the water returns to a boil, stir occasionally to separate the pasta. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until al dente. While pasta is cooking, blanch the broccoli and snow peas. Also, whisk together the vinaigrette ingredients in a small bowl.

When the pasta is done, drain and rinse well in cold water, then drain again.

Transfer the pasta to a large bowl. Add the broccoli, snow peas, bell pepper, and scallions; toss. Add the vinaigrette and toss again. Taste and adjust the seasoning.

Advance preparation

This salad will keep for up to 3 days in a covered container in the refrigerator. (It’s best to refrigerate the dressing and salad separately; toss together up to 1 hour before serving.)