Ginger Peanut Pasta Salad (pareve)
Contributed by Eileen Goltz

Ingredients 8 oz. corkscrew macaroni or fine noodles 20 fresh pea pods (tips and stems removed) 1 small cucumber (quartered lengthwise and sliced) 2 medium carrots (cut into long thin strips) 1 medium yellow and/or green sweet pepper (cut into thin strips) 3/4 cup thinly sliced radishes (optional) 1/2 cup bias-sliced green onions 3 tablespoon snipped fresh cilantro 1 recipe ginger salad dressing (below) 1/3 cup chopped peanuts Ginger Salad Dressing: 1/4 cup salad oil 3 tablespoon rice vinegar 2 tablespoon sugar 2 tablespoon soy sauce 1 teaspoon grated ginger root several dashes hot pepper sauce

Instructions

Cook pasta according to package directions. During last 30 seconds, add the pea pods.  Remove the pasta and pea pods from the heat. Drain and rinse with cold water. Place the pasta and pea pods in a bowl and add the cucumber, carrots, peppers, radishes, green onions and ciliantro. Mix to combine. Add the Ginger Salad dressing and toss gently to coat. Cover and chill for 2-8 hours. To serve, toss the salad and sprinkle the top with the peanuts. 
Combine salad dressing ingredients in a jar. Cover and shake. Can chill up to 3 days.

Serving Size

Serves 6 to 8.

Notes

Light and crunchy, not your typical Asian salad. Please check "Special Instructions" below for insect infestation for green onions and for cilantro: Fresh Cilantro, as well as basil, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the alternate procedure listed below in "Special Instructions".

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .