Sesame, Snow Pea, and Shiitake Pasta Salad

I found this recipe in the "Fine Cooking" magazine.  It wasn't one of those recipes that changed my life, but it was good enough that I'd make it again.  It made a huge bowl, and it actually got a little better with every day in the fridge.  It was fresh, healthy, and yum.

salt
1/2 lb. small rolled, tube pasta (suggested cavatelli or strozzapreti, but I didn't ever find these)
1/2 c. frozen baby green peas
40 fresh snow peas (4-5 oz.), trimmed
3 Tbsp. vegetable oil
1 c. thinly sliced yellow onion
1/2 lb. fresh shiitake mushrooms, stemmed, caps sliced 1/4" thick (about 3 c.)
1 tsp. minced garlic
1 tsp. minced fresh ginger
freshly ground pepper
4 tsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. sesame oil
1/4 tsp. sugar
1/2 c. thinly sliced green onion
2 Tbsp. toasted sesame seeds

Bring large pot of salted water to boil over high heat.  Add pasta and cook until barely al dente, about 1 minute less than package directions.  Add green peas and cook 30 seconds.  Add snow peas, stir, and immediately drain vegetables in strainer set in the sink.  Rinse with cool water to stop cooking.  Drain well and toss with 1 Tbsp. of vegetable oil.  Set aside.

Heat 1 Tbsp. vegetable oil in 12 inch skilled over medium heat.  Add onion, shiitake, garlic, ginger, 1/2 tsp salt and a few grinds of pepper.  Cook, stirring occasionally, until the onions are opaque and the mushrooms have released their juices (3-4 min.).  Don't let the veggies brown.  Remove pan from heat, transfer veggies and any juices to small bowl and let cool to room temp.

In another small bowl, whisk remaining 1 Tbsp. vegetable oil with soy sauce, vinegar, sesame oil and sugar.

In large bowl, combine cooled pasta and vegetables, green onions, and 1 Tbsp. of sesame seeds.  Toss with dressing and season to taste with salt and pepper.  Garnish with remaining sesame seeds and serve at room temp (or right out of the fridge if you're me).