Easy Asian Pasta Salad

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.

Whisk soy sauce sugar vinegar sesame seeds chili sauce and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions red bell pepper and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.