Asian Summer Salad
Cold pasta salad--Great for summer!
8 ounces vermicelli or spaghetti
¾ cup julienne-cut carrots
¾ cup julienne-cut zucchini
¾ cup chopped red bell pepper
⅓ cup sliced green onions
¾ lb roast turkey or chicken, cut ½ thick
Dressing:
¼ cup vegetable oil
3 T rice vinegar
3 T soy sauce
2 tea. sugar
⅛ tea. ground red pepper
1 tea. finely chopped ginger
1 garlic clove, pressed
Coarsely chopped peanuts and fresh cilantro
Break pasta in half or in quarters and cook according to directions. Rinse with cold water.
Add vegetables and meat to pasta.
Combine oil, vinegar, soy sauce, sugar, and ground red pepper. And ginger and garlic. Mix well.
Pour dressing over salad and toss well.
Cover and refrigerate at least 1 hour to let flavors blend. Garnish with peanuts and cilantro. Serve cold.
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- Recipe byPampered Chef
- Viewed 56 times
I've used whole wheat pasta with this salad, and it works okay. Seems better with Barilla enriched pasta.
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