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
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
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