Sesame Pasta Salad

This one is for Katie by special request. I like this pasta salad as it's easy to make and does not contain the white death in any form. It's also good cold and even better the longer it sits.

To make it even heartier you could add chicken (I've found that rotissery chicken works really well) or cherry tomatoes or red pepper strips or anything really.

INGREDIENTS
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil (JHM - I usually use closer to a 1/3 cup)
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil (optional - but I use it)
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

DIRECTIONS
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. (a zip lock bag will do in a pinch, just make sure it's sealed tightly)

4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cilantro and green onions. (I usually put it in a zip lock bag - save room in refrigorator or cooler until ready to serve). Is ok at room temp for awhile as there isn't anything to spoil.