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Vegetable: Asian Pasta Salad

Source of Recipe

Adapted From: Barbo's Diet Kitchen - Carol W.
Asian Pasta Salad
WW Points
Yield: 6 servings.

1/2 pound fusilli pasta
1 tablespoon dark sesame oil
1/4 cup rice vinegar
1 tablespoon granulated sugar
2 tablespoons lite soy sauce
1 teaspoon ground ginger
1/2 cup diced cucumber
3 ounces snow peas
1/2 cup bagged, shredded carrots
2 green onions, sliced, including tops
2 tablespoons sunflower seeds

Cook pasta in boiling, unsalted water according to package directions. Drain, rinse with cold water and drain well.

Meanwhile, in a serving bowl, whisk together sesame oil, vinegar, sugar, soy sauce and ginger.

Peel and dice cucumber. Wash snow peas, remove stems and stack five together. Cut on an angle into two halves. Stack and cut remaining snow peas.

Stir pasta into the dressing, tossing to coat every strand. Add cucumbers, snow peas, carrots, onions and sunflower seeds. Toss well.

One serving equals: 197 calories; 4.5g fat; 0mg cholesterol; 4.5g protein; 36g carbohydrate; 5g fiber;
285mg sodium ++++ WW Points: 4