Looks good. Question: For the honey-soy dressing, you list grapeseed or corn oil. In the preparation, you write vegetable oil. Can you clarify? Also - beyond preserving their freshness, texture or individuality of their flavors, is there any reason the other ingredients can't be mixed in with the pasta and dressing before chilling? Thanks, Elise...stay cool! It'll be over 100 here in NYC this week - ugh.

To jeff: Actually, both corn oil and grapeseed oil are vegetables oils. Vegetable oil is not an oil per se. Actually, even sunflower oil and olive oil are. You can find a definition here

So when you see 'vegetable oil' just use the one you choosed.

I just made this tonight and its delicious! I used canola oil - it was fine. The recipe made plenty for 4 side dishes, but it was so good we all had seconds and its gone. I also only chilled it for an hour with all ingrediants added. Easy, fast and so good! I bet the recipe could be doubled too.

I made this with rice noodles, and it definitely needs time to marinate, so that the noodles have time to soak up the dressing. Otherwise, it will be too oily. I also added cubed pan fried chicken breasts, yum! Thanks for the recipe!

This looks yummy. I was looking for some yummy salad. I don't want to heat up my kitchen as much as possible. One question, is there a reason why you have to micrwave the oils?
Thanks for giving me ideas for salad other than same ol' green salad!

this was really very good. i made it with rice noodles from the Asian market, and because i didn't have the peanuts, i put in about a 1/4 c. of Asian peanut sauce. my husband is not a pasta person, but we loved the fresh flavor with a bit of spice.

This is just what the doctor ordered during this heat wave! Beautiful. Thanks, Elise.

Very yummy! Thanks for the recipe, Elise. I'd actually made something along these lines the night before, thinking about your post but hadn't printed out the recipe. It wasn't nearly as good as yours, which I made the next night. :) The dressing on this one is light, and lovely.

I made this last night (with two substitutions: a little tahini for the dark sesame oil in lieu of another trip to the store and an addition of stir-fried chicken for my carnivorous husband)... WONDERFUL! And I get to enjoy the rest for lunch! Thnaks for the fantastic idea on another nasty, hot day in Ohio!

To answer why the oils were microwaved, I believe it is because the chili flavors are more infused into the oil upon heating. You could do this in a skillet or something too, but I guess a microwave's flash heating works. I am definetly going to give this salad a try, and it would be great bed for a chili-lime marinated chicken breast or a nice asian tofu dish.

This is the best salad! I made it and have since shared it with friends. Everyone loves it. Thanks so much for sharing.

This was great! I reduced the oil a bit and added some grilled chicken for protein and it all worked well. Thanks for the recipe.

Not to cast a shadow on your other excellent recipes, but I think this one might be the best, most robust recipe you have yet posted. I make it all the time.