Ginger-nut pasta salad

Yield: 12 Servings

Measure 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

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

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