Recipe - Thai Peanut Pasta Salad

1 Three fourths cup Uncooked whole wheat or
regular fusilli, curly
spaghetti OR
2 One half cup Uncooked rotini, spiral
pasta
One fourth cup Cider vinegar
2 tablespoon Sugar
3 tablespoon Low Fat creamy peanut butter
2 tablespoon Soy sauce
1 tablespoon Fresh ginger root, grated
2 Cloves garlic, minced
1 small Cucumber, halved lengthwise,
seeded and thinly cut or sliced up
2 md Carrots, coarsely
shredded1c.
4 Green onions, cut or sliced up
1 Red or green jalapeno or
serrano chili peppers,
seeded, thinly cut or sliced up (up
to 2)
Fresh cilantro, chopped

Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold
water.

Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce,
gingerroot and garlic. Beat with wire whisk until well blended.

In large bowl, combine cooked pasta, cucumber, carrots, onions and chili
peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss
gently to coat.

MC formatting by bobbi744@sojourn.com

NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol.

Recipe by: Fast and Healthy Magazine, July '95 Posted to Digest
eatlf.v097.n085 by Roberta Banghart bobbi744@sojourn.com on Mar 29, 1997