Asian Vegetable Pasta Salad
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|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|
|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||fresno chile seeded and finely chopped (optional)|
|GARNISHES- USE ANY OR ALL|
|dry roasted peanuts chopped|
|crushed black pepper|
|toasted sesame seeds or toasted almonds|
Stoughton, MA (pop. 86,469)
Member Since Nov 2011
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.
Cook pasta according to package directions. 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, broccoli, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.