Asian Vegetable and Pasta Salad
ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
cup bottled plum sauce
tablespoons soy sauce
teaspoon toasted sesame oil
teaspoon crushed red pepper
medium red or green sweet pepper, cut into bite-size strips
11 ounce can mandarin orange sections, drained
cup fresh or frozen sugar snap peas, halved crosswise
cup sliced green onions
cup slivered almonds, toasted
- Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.
- For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.
- In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately. Makes 8 to 10 side-dish servings.
Nutrition Facts(Asian Vegetable and Pasta Salad)
- Per serving:
- 187 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 123 mg sodium,
- 34 g carb.,
- 2 g fiber,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet