Asian Summer Pasta Salad

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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.

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Steps

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When you cook the spaghetti , break it into thirds or fourths upon dropping it in the boiling water.

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Mix cooked and cooled spaghetti and vegetables in a large bowl.

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Set aside.

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In a small bowl mix the vegetable oil , rice vinegar , soy sauce , sugar , pepper , ginger root and garlic.

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Whisk to combine.

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Add dressing to pasta and vegetables.

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Stir well to combine.

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Chill in the refrigerator for at least an hour to combine flavors.

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Garnish with chopped peanuts or cashews and cilantro.

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Ingredients

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cooked spaghetti, carrot, zucchini, bell pepper, green onion, cooked chicken, vegetable oil, rice vinegar, soy sauce, sugar, ground red pepper, gingerroot, garlic clove, peanuts, fresh cilantro