Recipe: Oriental Pasta-Carrot Salad with Ginger-Soy Dressing

ORIENTAL PASTA-CARROT SALAD

"A summertime pasta salad that's great for a light luncheon or a main dish!"

3 cups rotini pasta, uncooked
FOR THE CARROT MIXTURE:
2 tablespoons peanut oil or vegetable oil
1 tablespoon margarine
1/4 cup sliced green onion
1 3/4 cups sliced carrots
2 tablespoons brown sugar, packed
1/3 cup ready-to-use low-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
FOR THE SALAD:
1/3 cup sliced celery
1 tablespoon toasted sesame seeds
Lettuce (optional, for serving)

Cook pasta according to directions; drain. Rinse with cold water to cool quickly; drain.

In medium skillet heat oil and margarine over medium-high heat until hot. Add green onion; cook until tender.

Add carrots and cook 2 minutes; stir in brown sugar until dissolved.

Blend broth with soy sauce, cornstarch and ginger; stir into carrot mixture. Remove from heat; continue stirring until smooth and slightly thickened.

In large bowl, gently toss cooled pasta, celery, and sesame seeds. Blend in carrot mixture. Cover and refrigerate, stirring occasionally.

Serve on lettuce, if desired.

Makes 4 servings
Source: Monitor Sugar