Asian Pasta salad
Ingredients
- 2 c fusilli or rotini
- 4 oz sugar snap peas
- Half each of sweet red and green pepper
- ½ english cucumber
- ⅓ c radishes
- 2 green onions thinly sliced
- Dressing
- 2 T rice vinegar
- 4 t hoisin sauce
- 2 t each soy sauce and lime juice
- 2 t each sesame oil and vegetable oil
- 1 tsp grated ginger root
- 1 clove garlic minced
- ¼ t dry mustard
Instructions
- Cook pasta for 7 min. Meanwhile , cut peas in half diagonally; add to pot and cook for 3 min or til pasta is tender but firm and peas are tendercrisp. Drain and transfer to bowl.
- Cut peppers in half crosswise; cut lengthwise into thin strips. Cut cuc in half lengthwise; slice thinly on diagonal. Add peppers, cuc, radishes, and onions to bowl.
- Whisk dressing ingredients and toss with pasta mixture. Salad can be refrigerated up to 4 hours.
- Note: this is original recipe I added cabbage and left out radishes and no pasta but have added pasta and it is good too. /also only cooked peas for about 1 min - the first time I found the 3 min was too long but would depend on type of peas.