Asian Summer Pasta Salad

Ingredients

• 8 ounces cooked spaghetti
• 3/4 cup carrot, julienned
• 3/4 cup zucchini, julienned
• 3/4 cup bell pepper, julienned (red, green, yellow or orange)
• 1/3 cup green onion, and tops chopped
• 1/2 cup cooked chicken or cooked shrimp or cooked bacon or cooked turkey, chopped
• 1/2 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon ground red pepper (or flakes)
• 1 teaspoon gingerroot, finely chopped
• 1 garlic clove, minced
• coarsely chopped peanuts or cashews
• fresh cilantro

Directions

1. 1

   When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.

2. 2

   Mix cooked and cooled spaghetti and vegetables in a large bowl.

3. 3

   Set aside.

4. 4

   In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.

5. 5

   Whisk to combine.

6. 6

   Add dressing to pasta and vegetables.

7. 7

   Stir well to combine.

8. 8

   Chill in the refrigerator for at least an hour to combine flavors.

9. 9

   Garnish with chopped peanuts or cashews and cilantro.