Tomato-Herb Pasta

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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep Time
30 Mins
Total Time
1 Hour
Yield
Makes 6 servings
Lisa Carr, Cedaredge, Colorado
April 2008
RECIPE BY Southern Living

Turn this zesty side dish into a hearty entrée by adding cooked shrimp or chicken.

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 medium-size red onion, thinly sliced
  • 1/2 (12-oz.) package whole grain spaghetti
  • 2 medium tomatoes, seeded and chopped
  • 1 large cucumber, peeled and thinly sliced into half moons
  • 4 green onions, thinly sliced
  • 1/3 cup firmly packed fresh mint leaves, chopped
  • 1/3 cup firmly packed fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup chopped peanuts

Nutritional Information

  • Calories 219
  • Caloriesfromfat 0.0%
  • Fat 8g
  • Satfat 0.8g
  • Monofat 4.2g
  • Polyfat 2.5g
  • Protein 6.7g
  • Carbohydrate 33.8g
  • Fiber 5.4g
  • Cholesterol 0.0mg
  • Iron 1.8mg
  • Sodium 324mg
  • Calcium 44mg

How to Make It

Step 1

Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.

Step 2

Prepare pasta according to package directions.

Step 3

Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.

Step 4

Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.

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