Step 1: Cook pasta as directed on package. Drain in a colander and run under cold water till all cooled off. Continue to let drain.
Step 2: Then put it in a large bowl along with the onions, celery, radishes, red bell peppers and tomatoes. If you like any other fresh crispy veggies, go ahead and add them.
Step 3: In a blender, place all the ingredients for the dressing and puree till smooth. Pour over pasta and veggies as much as is needed to make to make it a little soupy. If there is any dressing left, just put it in a bottle and use for salad dressing. Mix into the pasta well and place in a container with a cover. Refrigerate several hours to allow all the flavors to meld into the pasta, stirring occasionally. If it seems a little dry, just pour in some more dressing and stir.
Step 4: Plate and garnish with the parsley.
Step 5: *For the very low sodium soy sauce, I use my own homemade without salt, listed in recipe #5145.
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