Recipe
Salad
Thai Vegetable Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cold cooked rotini pasta, rinsed and drained | ||
| 1 ½ c. fresh pea pods | ||
| ¼ c. chopped red or green bell pepper | ||
| ¼ c. sliced green onion | ||
| ¼ c. chopped dry-roasted peanuts | ||
| 3 tbsp. fat-free mayonnaise | ||
| 2 tbsp. reduced-sodium soy sauce | ||
| 2 tbsp. lemon juice | ||
| sugar substitute to equal 1 tablespoon sugar | ||
| 2 tbsp. reduced-fat peanut butter |
Directions
- In a large bowl, combine rotini pasta, pea pods, red or green pepper, onion and peanuts.
- In a medium bowl, combine mayonnaise, soy sauce, lemon juice, sugar substitute and peanut butter. Mix well until smooth, using a wire whisk.
- Add mayonnaise mixture to pasta mixture. Mix gently to combine.
- Cover and refrigerate for at least 20 minutes. Gently stir again just before serving.
Recipe Source:
30 meals, 30 minutes.