Ingredients:
8 oz. penne or fusili pasta
20 fresh pea pods - tips and strings removed
1 small cucumber diced
2 medium carrots shredded (about a cup)
1 medium yellow bell pepper cut in thin strips
3/4 cup thinly sliced radishes
1/2 cup bias cut green onions
3 Tbls. chopped fresh cilantro (or parsley if you don't care for it)
Ginger Salad Dressing (see below)
1/3 cup chopped peanuts
Dressing:
In a small jar with a lid: 1/4 cup salad oil, 3 Tbls. rice vinegar, 2 Tbls. sugar, 2 Tbls. soy sauce, 1 tsp fresh grated ginger (or you can use powdered ginger), 1 tsp chili oil (or you can use Sriracha). Shake well.
Method:
Cook pasta according to package directions. During the last 30 seconds of cooking time, add the pea pods. Drain and rinse with cold water. Combine pasta and pea pods, plus all of the other vegetables in a large bowl. Add salad dressing and toss gently. Cover and chill for at least 2 hours (I have been known to skip this part if I'm running late!)
To serve: Toss salad again and top with peanuts.
It's very tasty!
A few notes: You can purchase pre-shredded carrots at the grocery store to save time, although they're not as tasty. You can also adjust the chili oil/Sriracha amount to your taste, depending on how spicy you like it.
Let me know what you think.
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