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Asian Vegetable and Pasta Salad

Yield: 8 to 10 side-dish servings
Prep 25 mins Chill 4 hrs
Asian Vegetable and Pasta Salad
  • 8  ounces  packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie)
  • 8  ounces  fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
  • 1/3  cup  bottled plum sauce
  • 2  tablespoons  water
  • 1 - 2  tablespoons  soy sauce
  • 1/2  teaspoon  toasted sesame oil
  • 1/8  teaspoon  crushed red pepper
  • 1  medium red or green sweet pepper, cut into bite-size strips
  • 1 11  ounce can  mandarin orange sections, drained
  • 1  cup  fresh or frozen sugar snap peas, halved crosswise
  • 1/3  cup  sliced green onions
  • 1/3  cup  slivered almonds, toasted

1. 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.

2. For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.

3. 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)
  • cal. (kcal) 187,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 7,
  • sodium (mg) 123,
  • Percent Daily Values are based on a 2,000 calorie diet

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