Asian Summer Pasta Salad

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• Servings: 6
• 8 ounces cooked spaghetti
• 3/4 cup carrot, julienned
• 3/4 cup zucchini, julienned
• 3/4 cup bell pepper, julienned (red, green, yellow or orange)
• 1/3 cup green onion, and tops chopped
• 1/2 cup cooked chicken or 1/2 cup cooked shrimp or 1/2 cup cooked bacon or 1/2 cup cooked turkey, chopped
• 1/2 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon ground red pepper (or flakes)
• 1 teaspoon gingerroot, finely chopped
• 1 garlic clove, minced
• coarsely chopped peanuts or cashews
• fresh cilantro

Recipe

• 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.