Thai Peanut Pasta Salad
- 1 3/4 c Uncooked whole wheat or
- -regular fusilli, curly
- -spaghetti OR
- 2 1/2 c Uncooked rotini, spiral
- -pasta
- 1/4 c Cider vinegar
- 2 tb Sugar
- 3 tb Low Fat creamy peanut butter
- 2 tb Soy sauce
- 1 tb Fresh ginger root, grated
- 2 Cloves garlic, minced
- 1 sm Cucumber, halved lengthwise,
- -seeded and thinly sliced
- 2 md Carrots, coarsely
- -shredded1c.
- 4 Green onions, sliced
- 1 Red or green jalapeno or
- -serrano chili peppers,
- -seeded, thinly sliced (up
- -to 2)
- Fresh cilantro, chopped
Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold
water.
Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce,
gingerroot and garlic. Beat with wire whisk until well blended.
In large bowl, combine cooked pasta, cucumber, carrots, onions and chili
peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss
gently to coat.
MC formatting by bobbi744@sojourn.com
NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, July '95 Posted to Digest
eat-lf.v097.n085 by Roberta Banghart on Mar 29, 1997
water.
Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce,
gingerroot and garlic. Beat with wire whisk until well blended.
In large bowl, combine cooked pasta, cucumber, carrots, onions and chili
peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss
gently to coat.
MC formatting by bobbi744@sojourn.com
NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, July '95 Posted to Digest
eat-lf.v097.n085 by Roberta Banghart
