Crunchy Ginger Peanut Pasta Salad


Hi there– after a couple weeks away, eating our way across China, we’re ready for some simple, light suppers.  Here’s a fine end of the summer meal that you can make ahead and serve with a crunchy baguette and a simple grilled piece of salmon.

8 oz. of your favorite pasta
1/4 cup canola oil
2 tab. rice vinegar
2 tab. sugar
2 tab. soy sauce
1 tsp. fresh grated ginger
1 tsp. Thai sweet chili sauce
1 cup snow peas, trimmed and halved
2 carrots, cut in match stick shapes
1/4 cup chopped red bell pepper
1/4 cup chopped green pepper
6 radishes, cut into small strips
1/2 cup sliced green onion
4 tab. chopped cilantro
1/2 cup chopped peanuts

Cook up the pasta and drain it in a strainer.  In a container with a tight lid, shake together the dressing–oil, vinegar, sugar, soy sauce, ginger and chili sauce.  Prepare all the veggies and then mix them into the pasta with the dressing and refrigerate for a couple hours.  Mix in the peanuts just before you set it on the table.  Enjoy!

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