Serves 6
Ingredients
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8 ounces Linguine pasta
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2 green onions, sliced
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1 cup matchbox carrots
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1 red bell pepper, diced
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1/4 cup chopped celery
DRESSING
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1/2 cup low-sodium soy sauce
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1/4 cup vegetable oil
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1/4 cup light brown sugar
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2 Tablespoons rice vinegar
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2 teaspoons sweet chili sauce
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1 teaspoon sesame oil
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1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)
Instructions
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1 – Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
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2 – Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
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3 – In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.)
Notes
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This recipe doubles and triples easily if feeding a large crowd.