Oriental Pasta Salad
Modified from Hugos
8
oz pasta
2
green onions, sliced
1
cup peas, steamed (I used frozen and just ran some water over them to defrost
a little)
1
carrot, diced, steamed (I just used raw this time, I think I will like
steamed better)
1/2
cucumber, peeled and sliced (it says seeded, but that just dumb)
1
tsp cornstarch
2
tbsp plus 1 tsp chicken stock
1
tbsp soy sauce
3
tbsp rice vinegar
1
tbsp fresh lemon juice
3
garlic cloves, minced
1/2
tsp ginger (it says 1 tsp fresh, I say "yeah right!")
1
tsp apple juice concentrate
2
drops sesame oil
Cook pasta and steam vegetables. Mix the dressing
ingredients (cornstarch onwards) in a small saucepan. Bring to a boil.
Boil 1 minute, stirring continuously. Pour warm dressing over salad and
toss to coat. Serve at room temperature.
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