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"The belly rules the mind."--Spanish Proverb

Ginger Peanut Pasta Salad Recipe

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This recipe for Ginger Peanut Pasta Salad is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. corkscrew macaroni or fine noodles, broken up
20 fresh pea pods, tips and strings removed (about 1 cup)
1/4 cup salad oil
3 tbsp. rice vinegar
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 tsp. 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 tbsp. snipped fresh cilantro or parsley
1/3 cup chopped peanuts
Directions:
Directions:
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.

Dressing:
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. Sprinkle w/ peanuts ~ Cover and chill for 2 to 8 hours.

 

 

 

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