Thai Pasta Salad

I wish I had invented this recipe because it is like crack.  Alas it isn't mine... I have my Aunt Anita to thank for this one & I am not sure of the origin before that.  This is one of my "go to" summer recipes because it is delicious and relatively easy to make... plus it is something that can sit outside for an hour without making people sick... essential for summer entertaining.  I have messed with the original just a bit {as I always do} it is definately one of those dishes that always brings recipe requests.

{the green onions are missing from this one because I was too lazy to run to the store.}

Thai Pasta Salad
1 lb of pasta of your choosing {I recommend bowtie, campenelli, rotini, or other twirly pasta}
scant 1/3 c. canola oil
1/4 c. sesame oil
1 t. red pepper flakes, crushed
1/4 c. honey
3 T. soy sauce
1/3 c. peanuts, chopped
1/4 c. green onions, chopped
2 T. toasted sesame seeds {found in international aisle of the grocery already toasted, or toast your own}

Cook your pasta & rinse well with cold water.

While pasta is cooking, prepare your sauce by adding the canola oil, sesame oil, red pepper flakes, honey, and soy to a small sauce pan.  Cook, stirring often until the honey is fully incorporated and the sauce thickens just slightly.

Pour the sauce over the pasta reserving about 1/4 cup and refrigerate overnight.  {Now, you can skip this step if you want, but it is twenty times better the next day after the sauce soaks in.}

When you are ready to serve, pour the remaining 1/4 cup of sauce over the pasta and toss.  Then, top with chopped peanuts, green onions, and toasted sesame seeds. 

Enjoy!