Wednesday, June 19, 2013

Crunchy Asian Pasta Salad

I've had this recipe in a binder for a while now. Probably about three years. I've been looking for some new recipes lately and stumbled on this guy. 

It's a little overwhelming as a main course, but try it with burgers or hot dogs on the grill or something else summery. Matt loved it. I had it for lunch today with some yogurt and fruit and it was perfect. I thought of my friend Kristen when I had my lunch today. She was always getting on my case about eating multiple colors in my meal. This meal had so many colors I can't even start counting. Yummy.

Also, it counts for a Meatless Monday.

1 box Betty Crocker Suddenly Salad classic pasta mix
1 pkg (3oz) Oriental flavored Ramen Soup Mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
1 bag broccoli slaw
1 cup snow peas or sugar snap peas, cut on the diagonal into ½ inch pieces
1/4 - 1/2 cup sliced, toasted almonds
1/4 cup pumpkin seeds (or sunflower seeds)
2 cans (15oz) mandarin oranges, drained

Empty the pasta mix into a pot of boiling water. Gently boil for 10 – 12 minutes. Drain, rinse with cold water and shake to drain again.

In a large bowl stir together the seasoning mixes from the pasta and the soup mix, sugar, oil, vinegar, water and soy sauce. Add the pasta and the remaining ingredients. Toss to combine.

Just before serving, coarsely crush the dry noodles from the soup mix and stir into the pasta mixture. Serve immediately or refrigerate.

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