Asian Pasta Salad

Another salad we took camping with us. This is a Pampered Chef recipe. It called for diced turkey but since we were having it as a side I left out it out and just used a little less dressing. Just before serving it we also added chopped cashews to it.

Honestly this salad only got an average score....it was alright but I don't think I'd make it again. It looked really pretty though and smelled amazing, I was surprised that it wasn't as good as we were expecting.

Asian Pasta Salad

Salad:

8oz Thin Spaghetti - broken in half and cooked as directed. Drain & rinse w/cold water.

3/4C Carrots - julienne cut 2" long

3/4C Zucchini - julienne cut 2" long

3/4C Red Pepper - chopped

1/3C Green Onions - chopped

3/4LB Deli Turkey or Chicken - cut 1/2" thick & chopped

Dressing:

1/4C Veggie Oil

3T Rice Vinegar

3T Soy Sauce

2tsp Sugar

1/8tsp Cayenne Pepper

1tsp Gingerroot - Peeled & chopped finely

1 Clove Garlic - pressed

Topping: Optional

Cashews - chopped

Cilantro - chopped

In large bowl combine salad ingredients. In small bowl combine dressing ingredients and wisk together. Pour dressing over salad and stir to combine. Cover and chill for at least 1hr before serving. But it can be made up to a day ahead. Sprinkle with cashews and cilantro before serving if desired.