We made this salad for our Halloween Dinner and it was so yummy. I wanted to post it as a Veggie Pasta Salad too! It is great recipe for any family gathering.
*12 ounce Barilla Veggie Spaghetti, breaking in half if desired, cooked
*1/2 bag (8 ounces) Tinkyada Pasta Joy Fusilli (Brown Rice Pasta), cooked
*1 cup Snow Peas, fresh or frozen
*1/4 cup Yellow Bell Pepper, diced, fresh or frozen
*1/4 cup Red Bell Pepper, diced, fresh or frozen
*1/4-12 cup Shredded Carrots, fresh or frozen
*1 small White or Yellow Onion, Chopped
*1 Clove Garlic, pressed or minced
*2 tablespoons Extra Light Olive
*1 tablespoon Butter
*1/4 cup Hoisin Sauce
*1/4 tablespoons Rice Vinegar
*1/4 cup Orange Juice Concentrate
*3 tablespoons Soy Sauce
*3 teaspoons Sesame Oil
Toppings: Grated Parmesan Cheese and Cilantro Leaves
Cook the pastas according to directions. Rinsed and drained.
Sauté in skillet with extra light olive oil and butter: Snow peas, red and yellow bell peppers, shredded carrots, onions and add garlic the last-minute of sautéing.
In a small mixing bowl, whisk together: Hoisin sauce, rice vinegar, soy sauce, orange juice concentrate and sesame oil.
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