Ginger-Peanut Pasta Salad

Toss a medley of vegetables with corkscrew macaroni and a ginger-soy sauce for a make-ahead salad. The Asian-style dressing sets it apart from the usual potluck fare.

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5 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
25 mins
Chill:
2 hrs
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Ginger-Peanut Pasta Salad

Ingredients
8
ounces corkscrew macaroni or fine noodles, broken up
20
fresh pea pods, tips and strings removed (about 1 cup)
1/4
cup salad oil
3
tablespoons rice vinegar
2
tablespoons sugar
2
tablespoons soy sauce
1
teaspoon grated fresh ginger
1
teaspoon chili oil or several dashes bottled hot pepper sauce
1
medium kohlrabi, peeled and cut up, or 1 small cucumber, quartered lengthwise and sliced
2
medium carrots, cut into long thin strips (about 1 cup)
1
medium yellow and/or green sweet pepper, cut into thin strips
3/4
cup thinly sliced radishes
1/2
cup bias-sliced green onions
3
tablespoons snipped fresh cilantro or parsley
1/3

Directions

  1. Cook pasta according to package directions. During the last 30 seconds of cooking time, add pea pods; drain. Rinse with cold water and drain thoroughly.
  2. Dressing:
  3. Meanwhile, in a screw-top jar, combine salad oil, rice vinegar, sugar, soy sauce, ginger, and chili oil or bottled hot pepper sauce. Cover and shake to combine.
  4. In a large bowl, combine pasta and pea pod mixture, kohlrabi or cucumber, carrots, sweet pepper, radishes, green onions, and cilantro or parsley. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours.
  5. Transport in an insulated cooler with ice packs. To serve, toss the salad again and sprinkle with peanuts. Makes 12 side-dish servings.

From the Test Kitchen

Chill dressing up to 3 days before using.

Nutrition Facts

(Ginger-Peanut Pasta Salad)
    Per serving:
  • 165 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 197 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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