Sesame Pasta Salad with Chicken

Heat a dry skillet over medium heat and toast the sesame seeds, stirring constantly, until golden and fragrant, about 2-3 minutes. Set aside to cool. (Don't walk away from toasting sesame seeds - they go from perfect to burnt in seconds.)

Bring a large pot of well-salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente.

Drain the pasta thoroughly and rinse with cold water until completely cool. Shake off excess water and transfer to a large mixing bowl.

In a jar with a tight lid, combine vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, the toasted sesame seeds, ginger, and black pepper. Shake vigorously until the sugar dissolves and everything emulsifies.

Pour the sesame dressing over the cooled pasta and toss thoroughly to coat every piece. The pasta should glisten but not swim in dressing.

Gently fold in the shredded chicken, cilantro, and green onions until evenly distributed throughout the salad.