Recipe by Yia Yia
This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook.
Top Review by mamabear22
This was wonderful! I made it with shrimp and I used broccoli instead of zucchini. I also didn't have any spaghetti noodles on hand, so I used bow-tie pasta -- not traditionally Asian, but it still tasted great! Next time I will double the sauce because after a few hours in the refrigerator the pasta had soaked up all the sauce.
- 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 1⁄2 cup cooked shrimp or 1⁄2 cup cooked bacon or 1⁄2 cup 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 See How It's Made
- When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
- Mix cooked and cooled spaghetti and vegetables in a large bowl.
- Set aside.
- In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
- Whisk to combine.
- Add dressing to pasta and vegetables.
- Stir well to combine.
- Chill in the refrigerator for at least an hour to combine flavors.
- Garnish with chopped peanuts or cashews and cilantro.