Asian-Flavored Pasta Salad

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.1g
  • Carbohydrate: 36.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 181mg
  • Calcium: 0.0mg

Ingredients

  • 1 (7-ounce) package spaghetti or 6 ounces Chinese noodles, uncooked
  • 2 cups small fresh broccoli flowerets
  • 1/4 cup sliced green onions
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons crunchy reduced-fat peanut butter
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Add broccoli to cooking water 1 minute before pasta is done. Drain pasta and broccoli well; transfer to a large bowl, and add green onions and red bell pepper. Set aside, and cool slightly.
  2. 2. Combine vinegar and remaining 5 ingredients; stir well. Add vinegar mixture to pasta mixture, stirring well. Serve at room temperature.
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