PointsPlus Sesame-Ginger Pasta Salad

3.7 from 3 ratings

Create a refreshing and healthy meal with some fresh cucumber, radishes, carrot, whole-wheat noodles, and a little Asian-inspired flair. It's a welcome departure from the usual pasta salads out there, often laden with heavy dressings and cheese.

Servings

servings

Ingredients

salt, to taste
8 ounce whole-wheat spaghetti or buckwheat soba noodles
1/4 cup water
2 1/2 tablespoon low-sodium soy sauce
2 tablespoon canola oil
2 tablespoon rice wine vinegar
2 teaspoon dark sesame oil
1 1/2 teaspoon grated ginger
1 teaspoon sugar
1/2 teaspoon minced garlic
1 cup thinly sliced english cucumber (2-inch lengths)
3/4 cup thinly sliced and halved radishes
3/4 cup thinly sliced and halved carrot
1/4 cup sliced scallion, white and green parts
3 tablespoon peanuts, chopped
1/4 teaspoon crushed red pepper flakes

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 10 minutes. Drain the spaghetti, rinse under cold running water, and drain again. In a large serving bowl, whisk together the water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar, and garlic until blended.
Add the pasta, ¾ cup of the cucumber, ½ cup each of the radishes and carrot, 3 tablespoons of the scallions, and 2 tablespoons of the peanuts and toss to combine. Top the salad with the remaining cucumber, radishes, carrots, scallions, and peanuts. Season with the red pepper flakes and serve.