Thai Pasta Salad
"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."
Original is 6 servings
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 by Step Method
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
No special items needed.
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