Oriental Pasta Salad

(NC)–Use tricolour or spinach pasta for a more colourful salad. Dried pasta works just as well. For an additional boost of flavour and protein, sprinkle a handful of chopped peanuts to the salad before serving.

• 1 pkg (350 g) fresh, broad pasta such as linguine or fettucine 1
• 1 tbsp peanut oil 15 mL
• 3 green onions, sliced 3
• 1 1/4 cups sliced mushrooms 300 mL
• 1/4 cup chopped fresh basil 50 mL

• 2 tbsp sesame oil 25 mL
• 2 tbsp soy sauce 25 mL
• 4 tsp crunchy peanut butter 20 mL
• 1 tbsp white wine vinegar 15 mL
• a few drops of hot pepper sauce

In large pot of boiling, salted water, cook pasta for 3 to 4 minutes or until tender but firm (al dente). Drain well and rinse under cold water. Place in large serving bowl. Toss with peanut oil.

In small bowl, whisk together sesame oil, soy sauce, peanut butter, vinegar and hot pepper sauce. Pour over pasta; toss to coat. Mix in green onions, mushrooms and basil.

Makes 4 servings.

PER SERVING: 391 calories, 13g protein, 15g fat (of which 5.8g is monounsaturated), 51g carbohydrates.

*The Peanut Bureau of Canada is the Canadian Information Office of the American Peanut Council.

printer friendly