Alison's Asian Noodle Salad

A gal I met through the Bel Marin Key's Women's Club, Alison, recently came to a party with an Asian inspired noodle salad she created on the fly.   It was a great hit.  I asked her to provide the recipe.   She gave me the ingredients, as she really did not have a formal recipe to follow.  I formed a recipe, which Alison and I made together.  Our suggested recipe follows.  Thanks Alison.

Ingredients

• 1 lb Capellini Pasta 

• ½ Cup Avocado Oil or Olive Oil

• ½ Cup Rice vinegar

• 1 Teas. Chili Oil 

• 2 Large cloves of finely minced Fresh Garlic

• 1 TB finely minced Fresh Ginger

• 1 Teas. Dried Basil 

• 2 Teas. Sugar

• S&P to taste
•  2 Cups each of assorted Arugula, and "Power Greens" (baby chard, kale & spinach) from Costco
• ½ Cup Feta Cheese
• ½ Cup Kalamata Olives (optional)

Procedure

• Cook Pasta as directed to Al Dente 
• Mix Remaining Ingredients together in a separate container:
• Mix Oil and Vinegar together first and check for taste.  You might want to add more of one or the other.  
• Add remaining ingredients, except for the Arugula, Power Greens, Feta Cheese and Kalamata olives.
• Coat pasta thoroughly in mixture 

• Toss in Arugula, and Power Greens
• Add Feta Cheese

• Add Kalamata olives as desired.