Ginger Nut Pasta Salad Recipe
Servings: 12
Ingredients
- 8 ounce corkscrew macaroni broken up
- 20 x fresh pea pods remove tip & strings
- 1 med kohlrabi peeled and cut
- 2 med carrots grated
- 1 med yellow or possibly green sweet pepper cut into thin strips
- 3/4 c. radishes thinly sliced
- 1/2 c. green onions bias-sliced
- 3 Tbsp. fresh cilantro snipped
- 1/3 c. peanuts minced
Directions
- Cook the pasta according to package directions. During the last 30 seconds of cooking time, add in the pea pods (or possibly broccoli). Drain pasta and pea pods. Rinse with cool water and drain thoroughly. In a large serving bowl combine macaroni and pea pods, kohlrabi (or possibly cucumber), carrots, sweet pepper, radishes, green onions, and cilantro (or possibly parsley). Add in Ginger Salad Dressing and toss gently to coat. Cover and refrigeratefor 2 to 8 hrs. To serve, toss the salad again and sprinkle with nuts
- NOTES : The Natural Kitchen: Recipe Box
- Strict Vegetarian (no Large eggs or possibly dairy)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 12 servings | |
| Calories 29 | |
| Calories from Fat 19 | 66% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 1.75g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.74g | 0% |
| Protein 1.28g | 2% |
