Oriental Vegetable and Pasta Salad No. 2
"I posted this recipe quite a while back. I wrote I would review it when I tried it. This is a 1993 Better Homes and Gardens $200 winner from John Guinivere. I did try it and found it way too sweet. Perhaps some of you would like it; let me know what you think."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 ounces spaghetti (or fine noodles)
- 4 ounces asparagus spears, cut into 1 inch pieces (about 1 cup)
- 1⁄3 cup plum sauce
- 1 tablespoon soy sauce
- 1⁄2 teaspoon toasted sesame oil
- 1⁄8 teaspoon red pepper flakes
- 1 green pepper, medium (or red)
- 11 ounces mandarin oranges (1 can drained)
- 1 cup sugar snap pea (fresh or frozen and halved crosswise)
- 1⁄3 cup green onion, sliced
- 1⁄3 cup slivered almonds, toasted
directions
- Cook pasta, cover and chill. In a saucepan, cook asparagus, covered, in a small amount of boiling water 4-6 minutes or until crisp tender and drain. Stir together plum sauce, soy sauce, oil and red pepper. In a bowl combine pasta, asparagus, sweet pepper, oranges, peas, onion and almonds. Add dressing and toss to coat. Serve immediately.
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Reviews
-
I very much enjoyed this intriguing collection of flavors and textures. I used whole wheat pasta which seems to contribute a welcome darker, grainier taste to the dish. The vegetables provide not only contrasting textures (each is distinct in its own right), as well as contribute to the burnished taste of the dish. The oranges provide the "Ah-ha!" moments with their bursts of citrusy goodness, which plays well with the toasted almonds. The dressing to me was very subtle - as indicated it is sweet, but to my palate enticingly so. Although a bit of work, I think this is a nice spin on pasta salad, and will make it again. Thanks for sharing.
RECIPE SUBMITTED BY
Toni in Colorado
Apache Junction, Arizona
I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.
