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Asian Summer Pasta Salad

  • 24minutes
  • 266calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces cooked spaghetti

  2. 3/4 cup carrot , julienned

  3. 3/4 cup zucchini , julienned

  4. 3/4 cup bell pepper , julienned (red, green, yellow or orange)

  5. 1/3 cup green onion , and tops chopped

  6. 1/2 cup cooked chicken or 1/2 cup cooked shrimp or 1/2 cup cooked bacon or 1/2 cup cooked turkey, chopped

  7. 1/2 cup vegetable oil

  8. 3 tablespoons rice vinegar

  9. 3 tablespoons soy sauce

  10. 2 teaspoons sugar

  11. 1/4 teaspoon ground red pepper (or flakes)

  12. 1 teaspoon gingerroot , finely chopped

  13. 1 garlic clove , minced

  14. coarsely chopped peanuts or cashews

  15. fresh cilantro

Instructions Jump to Ingredients ↑

  1. When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.

  2. Mix cooked and cooled spaghetti and vegetables in a large bowl.

  3. Set aside.

  4. In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.

  5. Whisk to combine.

  6. Add dressing to pasta and vegetables.

  7. Stir well to combine.

  8. Chill in the refrigerator for at least an hour to combine flavors.

  9. Garnish with chopped peanuts or cashews and cilantro.

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