Summer is the time for pasta salads, and they do not have to be traditional. This is great as a side or as a meal.
Servings: 4

Ingredients:
Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
3 fl oz tablespoons vegetable oil, such as safflower
2 teaspoon toasted sesame oil
1 tablespoon soy sauce or tamari
2 tablespoons fresh lime juice
1 lime, cut into wedges, for serving
3 fl oz rice vinegar
2 bell peppers, ribs and seeds removed and thinly sliced in 1inch pieces
1 cup torn fresh cilantro or basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
About half a rotisserie chicken, skin and bones removed, meat shredded (great way to use leftovers)

DIRECTIONS

In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water to cool. Set aside.

In a large bowl, whisk together oils, lime juice, soy, and vinegar; season dressing with salt and pepper to taste.

Add bell peppers, basil, cucumber, shredded chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.