Joan's Pasta Salad

Joan Bodell

16 oz. penne pasta, cooked al dente and drained
1/2 cup cilantro, chopped
1/2 cup bean sprouts
1/2 cup pea pods, julienned
1 large carrot, julienned
4 green onions, sliced
1 red pepper, julienned
1/4 cup sesame seeds, toasted
3 to 4 chicken breasts, cooked and sliced into small pieces
3/4 cup shredded red cabbage

Dressing:
1/4 cup dark sesame oil
1/2 cup vegetable oil
1/2 cup rice wine vinegar
Juice of 1/2 a lime
1 Tbsp. soy sauce
2 to 3 garlic cloves, minced
1 to 2 Tbsp. ginger root, finely chopped
1 Tbsp. brown sugar
Salt and pepper, to taste

Combine dressing ingredients and mix well.  Mix together salad ingredients, except for red cabbage (it bleeds).  Toss with dressing and chill several hours before serving.  Add red cabbage, toss and serve.