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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A nice light pasta salad for lunch or patio supper. It goes together in a hurry. Low in calories and fat. Ingredients:
4 ounces bow tie pasta (farfalle) |
2 tablespoons rice vinegar |
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons vegetable oil |
1 teaspoon sugar |
1 teaspoon hot chili oil |
1/4 teaspoon salt, to taste |
1 small cucumber, scored,thinly sliced (about 2 cups) |
1/2 cup chopped red bell pepper |
1/3 cup very thinly sliced red onions or 1/3 cup other sweet onion |
Directions:
1. Bring 3 quarts water to a boil over medium-high heat.
2. Pour in pasta and return to a boil.
3. Cook until al dente, 8-10 minutes, stirring occasionally.
4. Meanwhile, in a medium bowl, combine vinegar, oil, sugar, chili oil, and salt; mix well.
5. Add the cucumber, bell pepper, and onion, and toss to coat.
6. Drain the pasta and rinse with cold water.
7. Drain again, add to the cucumber mixture, and toss well.
8. Serve immediately or cover and chill.
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