Reviews
This is one recipe I could never pass up! When I make it though, I plan to deep-six the hot pepper sauce and add some cubed tofu and sugar snap peas!
- Bonnie J Wren, Washington

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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With an Asian vinaigrette, this make-ahead salad offers a delightful change of pace from other main-dish spaghetti salads.

 

Servings: Makes 4 main-dish servings.

Total: 150 mins

Rated:

 

 

Ingredients

8 ounces packaged dried square spaghetti, spaghetti, or linguine

1/2 of an 8-ounce package frozen baby corn or one 8-3/4-ounce can baby corn, drained

1-1/2 cups chopped cooked chicken (8 ounces)

1 small cucumber, thinly bias-sliced

1 small red or green sweet pepper, cut into bite-size strips

1 medium carrot, thinly bias-sliced (1/2 cup)

2 green onions, thinly sliced (1/4 cup)

1/3 cup tarragon vinegar or rice vinegar

1/4 cup olive oil or salad oil

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon sugar

1/2 teaspoon dry mustard

Dash bottled hot pepper sauce

Fresh cilantro sprigs (optional)

 

Directions

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. If using frozen corn, cook according to package directions. Drain corn; rinse with cold water. Drain again.

3. In a large mixing bowl combine pasta, corn, chicken, cucumber, red or green sweet pepper, carrot, and green onions. Toss gently to mix.

4. For dressing, in a screw-top jar combine vinegar, olive or salad oil, soy sauce, sesame oil, sugar, mustard, and bottled hot pepper sauce. Cover and shake well. Pour dressing over the pasta mixture. Toss to coat. Cover and chill for 2 to 24 hours.

5. To serve, gently toss pasta mixture. Serve on individual salad plates. If desired, garnish with fresh cilantro. Makes 4 main-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.