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.
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.
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.
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.
Transport in an insulated cooler with ice packs. To serve, toss the salad again and sprinkle with peanuts. Makes 12 side-dish servings.
Chill dressing up to 3 days before using.