Asian Vegetable Pasta Salad

Recipe Rating:	1 Rating5
Categories:	Vegetables, Pasta Sides, Pasta Salads, Healthy

Ingredients

3 oz	linguini- i use dreamfields low carb
8 oz	fresh sugar snap peas
2 c	celery thinly sliced
1 c	red bell pepper thinly sliced
1/2 c	scallions sliced
DRESSING
1/4 c	rice wine vinegar
1/4 c	low sodium soy sauce
1-1/2 Tbsp	toasted sesame oil
1 tsp	spicy (chili) toasted sesame oil
2 tsp	peeled fresh ginger grated
1	large garlic clove grated
1/2 tsp	sugar
1	fresno chile seeded and finely chopped (optional)
GARNISHES- USE ANY OR ALL
	chopped cilantro
	dry roasted peanuts chopped
	crushed black pepper
	toasted sesame seeds or toasted almonds
	bean sprouts

Pinched by snooksk9, and 37 more.

Linda Dalton

Full Flavored

Stoughton, MA (pop. 199,767)

Stripey

Member Since Nov 2011

Linda's Notes:

This is a variation of a recipe I created a number of years ago that gave me an opportunity to participate in a cook off for Cooking Light magazine. I didn't win the cook off, but the recipe is still a winner in my book. Plus it's easy, with familiar ingredients and even the pickiest eaters like it.

Directions

Cook pasta according to package directons. Add the sugar snap peas during the last 2 minutes of cooking. Drain and rinse with cold water. Place cooled pasta/snap pea mixture in a large bowl, stir in the celery, red pepper, and scallions.

To make the dressing I put all ingredients into a small jar, and shake to combine. Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.

I sometimes serve this as a side with grilled meat, but also love to stuff lettuce leaves with this salad and enjoy it as a roll-up appetizer. Plus, any vegetables you like should work in this recipe. Try green beans, broccoci, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.