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Sesame-Ginger Pasta Salad

5
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
8
Difficulty
Easy
This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It's a flavorful side dish that's easy to prepare.

Ingredients

uncooked whole-wheat spaghetti

8 oz, or buckwheat soba noodles

water

¼ cup(s)

low sodium soy sauce

2½ Tbsp

canola oil

2 Tbsp

rice wine vinegar

2 Tbsp

dark sesame oil

2 tsp

ginger root

1½ tsp, freshly grated

sugar

1 tsp

minced garlic

½ tsp

cucumber(s)

1 cup(s), English-variety, cut into 2-inch long thin sticks, divided

fresh radish(es)

¾ cup(s), sliced, thinly sliced and then each slice cut in half, divided

uncooked carrot(s)

¾ cup(s), thinly sliced diagonally and then each slice cut in half, divided

uncooked scallion(s)

¼ cup(s), sliced, divided

peanuts

3 Tbsp, chopped, divided

crushed red pepper flakes

¼ tsp

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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