Recipe(tried): Thai Noodle Salad (quick and easy)

I was thinking to use leftover whole wheat spaghettini for this recipe, but when I checked the fridge, it was already used up. Even tho I had to boil fresh pasta, then cool it down, this turned out so great I just have to post it!

Thai Noodle Salad (using planned-over spaghettini...make extra next time you make pasta)

1 package whole wheat spaghettini (leftover, or freshly cooked and cooled down in a couple of changes of cold water, then drained)
3 celery stalks, very thinly sliced, on an angle
2 large-ish carrots, peeled into thin strips (I used the peeler, and just kept turning the carrot on the cutting board)
1/3 of a small red onion, very thinly sliced
extra chopped garlic, if you like

1/3 cup Thai style salad dressing/marinade (bottled...mine is a lime and sesame concoction)
1/4 cup peanut sauce (this was hanging around the fridge, but you can use homemade or bought...whatever you have on hand
chopped peanuts (to taste)
chopped cilantro (I use lots)

Prepare pasta to al dente stage, or use leftover pasta. Combine all veggies with the pasta, add the sauces/salad dressings(combine them first...one of mine was a bottom of the jar situation, so I added the other one to it and shook it about)and toss. Garnish with the chopped peanuts and cilantro just before serving, and toss again.

While the pasta cooked, prepped the veggies and this all came together in a flash. Tastes great the next day, too, although the peanuts lose their crunch.

cheers!

Carolyn!