Thai-Style Pasta Salad

An Asian-style dinner ready in 30 minutes! Enjoy this pasta salad with vegetables and soy sauce that can be garnished with orange slices and parsley.

  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 4

Ingredients

7
oz. uncooked spaghetti
2
tablespoons peanut or vegetable oil
1/4
cup chopped onion
1/2
teaspoon finely chopped jalapeño chile
1
garlic clove, minced
3
tablespoons soy sauce
1/4
teaspoon grated gingerroot
1 1/2
cups fresh snow pea pods or sugar snap peas*
1
cup sliced celery
1
cup chopped carrots
1
(8-oz.) can sliced water chestnuts, drained
1/4
cup chopped fresh parsley or 2 tablespoons chopped fresh cilantro
  • 1 Cook spaghetti to desired doneness as directed on package.
  • 2 Meanwhile, heat oil in small nonstick saucepan over medium heat until hot. Add onion, chile and garlic; cook and stir until tender. Stir in soy sauce and gingerroot. Remove from heat; set aside.
  • 3 Drain spaghetti; rinse with cold water. Drain well. In large bowl, combine cooked spaghetti, pea pods, celery, carrots, water chestnuts and parsley; mix gently. Add soy sauce mixture; stir gently until well mixed. Serve immediately, or cover and refrigerate until serving time. If desired, garnish with orange slices and additional parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2 Cups
    Calories
    340
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    50%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 2 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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