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Ginger Peanut Pasta Salad

8 oz. corkscrew macaroni or fine noodles
20 fresh pea pods (tips and stems removed)
1 small cucumber (quartered lengthwise and sliced)
2 medium carrots (cut into long thin strips)
1 medium yellow and/or green sweet pepper (cut into thin strips)
3/4 cup thinly sliced radishes (optional)
1/2 cup bias-sliced green onions
3 Tbsp. snipped fresh cilantro
1 recipe Ginger Salad dressing (below)
1/3 cup chopped peanuts

Cook pasta according to package directions. During last 30 seconds,
add pea pods. Rinse with cold water and drain. Combine pasta and
veggies. Add Ginger Salad dressing and toss gently to coat. Cover
and chill for 2-8 hours. To serve, toss salad and sprinkle with
peanuts.


Ginger Salad Dressing


1/4 cup salad oil
3 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp soy sauce
1 tsp grated ginger root
several dashes hot pepper sauce

In jar combine all ingredients. Cover and shake. Can chill up to
3 days.

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