Thai Pasta Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #14109
August 31, 2014
Categories: Lunch, Main Dish, Salads, Shellfish, Pasta, Vegetables, Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Summer, Weeknight Meals, Refrigerator, Stove Top, Low Fat more
"This recipe was derived from a recipe that I found years ago and adapted to our tastes. It can also be made vegetarian by omitting crab or chicken. Tip: When lemons are bountiful and in season, squeeze juice from lemons and remove seeds. Pour into ice cube trays, freeze until solid. When frozen, store in freezer bags. Thaw cubes as needed for soups, dressings & sauces."
Ingredients
- DRESSING
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- SALAD
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Nutritional
- Serving Size: 1 (84.3 g)
- Calories 131.1
- Total Fat - 4.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 17.6 mg
- Sodium - 220.9 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 2.9 g
- Sugars - 1 g
- Protein - 6.1 g
- Calcium - 31.2 mg
- Iron - 0.8 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg
Step 1
While cooking pasta, whisk together dressing ingredients in large bowl & set aside.
Step 2
Add rinsed & drained pasta, crab meat or chicken.
Step 3
Add remaining ingredients to bowl with prepared dressing.
Step 4
Toss gently to mix & coat.
Step 5
Chill 30 minutes before serving.
Step 6
Serve on 2 dinner plates.
Step 7
Garnish with toasted sesame seeds and serve with bread sticks.
Tips & Variations
No special items needed.
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