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

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