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Recipe: Veggie Thai Noodle Salad (using prepared peanut sauce, make ahead)

Salads - Potato, Pasta
VEGGIE THAI NOODLE SALAD

1 (7 oz.) pkg. vermicelli, broken in half (thin spaghetti or angel hair pasta)
1 medium carrot, shredded
1 cup sliced quartered cucumber
1 cup coarsely chopped red bell pepper
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
1/2 cup Thai peanut stir-fry and dipping sauce

Cook pasta as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.

In large bowl, toss drained cold pasta and all remaining ingredient to coat evenly with sauce.

TO MAKE AHEAD:
Cook pasta; cover and refrigerate. Prep vegetables; place in covered bowl, and refrigerate. Just before serving, combine all ingredients and toss gently.

Makes 4 servings
Adapted from source: Recipe booklet: Easy Meals from the Grill, Pillsbury Classic Cookbooks, #290, April 2005
MsgID: 391196
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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