Ginger-nut pasta salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Corkscrew macaroni; broken up |
| 20 | Fresh pea pods; remove tip & strings | |
| 1 | medium | Kohlrabi; peeled and cut |
| 2 | mediums | Carrots; grated |
| 1 | medium | Yellow or green sweet pepper; cut into thin |
| Trips | ||
| ¾ | cup | Radishes; thinly sliced |
| ½ | cup | Green onions; bias-sliced |
| 3 | tablespoons | Fresh cilantro; snipped |
| ⅓ | cup | Peanuts; chopped |
Directions
Cook the pasta according to package directions. During the last 30 seconds of cooking time, add the pea pods (or broccoli). Drain pasta and pea pods.
Rinse with cold water and drain thoroughly. In a large serving bowl combine macaroni and pea pods, kohlrabi (or cucumber), carrots, sweet pepper, radishes, green onions, and cilantro (or parsley). Add Ginger Salad Dressing and toss gently to coat. Cover and chill for 2 to 8 hours. To serve, toss the salad again and sprinkle with nuts Recipe By : The Natural Kitchen: Recipe Box Posted to Digest eat-lf.v096.n178 Date: Sat, 05 Oct 1996 00:15:35 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : The Natural Kitchen: Recipe Box