Thai peanut pasta salad
11 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Uncooked whole wheat or regular fusilli, curly spaghetti OR |
| 2½ | cup | Uncooked rotini, spiral pasta |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Low Fat creamy peanut butter |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Fresh ginger root, grated |
| 2 | Cloves garlic, minced | |
| 1 | small | Cucumber, halved lengthwise, seeded and thinly sliced |
| 2 | mediums | Carrots, coarsely shredded1c. |
| 4 | Green onions, sliced | |
| 1 | Red or green jalapeno or serrano chili peppers, seeded, thinly sliced (up to 2) | |
| Fresh cilantro, chopped | ||
Directions
Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold water.
Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce, gingerroot and garlic. Beat with wire whisk until well blended.
In large bowl, combine cooked pasta, cucumber, carrots, onions and chili peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss gently to coat.
MC formatting by bobbi744@...
NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, July '95 Posted to Digest eat-lf.v097.n085 by Roberta Banghart <bobbi744@...> on Mar 29, 1997