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Ginger-Peanut Pasta Salad

Makes: 12 servings
Prep 25 mins Chill 2 hrs
Ginger-Peanut Pasta Salad
  • 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  cup  chopped peanuts

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. 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.

3. 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.

4. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 165,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 361,
  • vit. C (mg) 24,
  • sodium (mg) 197,
  • Percent Daily Values are based on a 2,000 calorie diet

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