THAI PEANUT PASTA SALAD

1 3/4 cup uncooked whole wheat or regular fusilli. curly spaghetti OR 2 1/2 cups uncooked rotini spiral pasta
1/4 cup cider vinegar
2 tablespoons sugar
3 tablespoons low fat creamy peanut butter
2 tablespoons soy sauce
1 tablespoon grated fresh ginger root
2 cloves garlic, minced
1 small cucumber, halved lengthwise, seeded and thinly sliced
2 medium carrots, coarsely shredded (1 cup)
4 green onions, sliced
1 to 2 red or green jalapeno or Serrano chili peppers, seeded, thinly sliced
chopped fresh cilantro (garnish)

Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold water.

Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soy sauce, gingerroot and garlic. Beat with wire whisk until well blended.

In large bowl, combine cooked pasta, cucumber, carrots, onions and chili peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss gently to coat. Garnish with chopped fresh cilantro.

Servings: 11
Source: Fast and Healthy Magazine, July 1995