Asian Pasta Salad

• Vegan

• Produce

  • 1/4 cup Celery
  • 1/4 tsp Ginger, dried
  • 2 Green onions
  • 1 cup Matchbox carrots
  • 1 Red bell pepper

• Condiments

  • 2 tsp Chili sauce, sweet
  • 1/2 cup Soy sauce, low sodium

• Pasta & Grains

  • 8 oz Linguine pasta

• Baking & Spices

  • 1/4 cup Brown sugar, light

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1/4 cup Vegetable oil

Found on life-in-the-lofthouse.com

Description

Ingredients

• 8 ounces Linguine pasta
• 2 green onions, sliced
• 1 cup matchbox carrots
• 1 red bell pepper, diced
• 1/4 cup chopped celery
• 1/2 cup low-sodium soy sauce
• 1/4 cup vegetable oil
• 1/4 cup light brown sugar
• 2 Tablespoons rice vinegar
• 2 teaspoons sweet chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)

Directions

• Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine. 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.)