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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook. Ingredients:
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 |
Directions:
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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