Sesame-Ginger Pasta Salad
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
This pasta salad is bursting with fresh, seasonal flavours and colours. It's so simple to prepare, it'll easily become a favourite summer staple.
Ingredients
Uncooked whole wheat spaghetti
8 oz, or buckwheat soba noodles
Low sodium soy sauce
2½ tbsp(s)
Canola oil
2 tsp(s)
Rice wine vinegar
2 tbsp(s)
Dark sesame oil
2 tsp(s)
Ginger root
1½ tsp(s), freshly grated
Sugar
1 tsp(s)
Minced garlic
½ tsp(s)
Cucumber
1 cup(s), English-variety, cut into 2-inch long thin sticks, divided
Radishes
¾ cup(s), sliced, thinly sliced and then each slice cut in half, divided
Carrots
¾ cup(s), thinly sliced diagonally and then each slice cut in half, divided
Uncooked scallions
¼ cup(s), sliced, divided
Peanuts
3 tbsp(s), chopped, divided
Crushed red pepper flakes
½ gm
Water
¼ cup(s)
Instructions
1
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
2
In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
3
Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
4
Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.
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