Thai-Style Pasta Salad

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

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

Directions

  1. 1 Cook spaghetti to desired doneness as directed on package.
  2. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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