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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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With a wonderful blend of bright flavors and colors, this cold pasta salad is ideal for warm summer days. Cindy Heinbaugh - Aurora, Colorado Ingredients:
1 package (16 ounces) spaghetti |
1 cup frozen shelled edamame |
3 cups cubed cooked chicken breast |
1 english cucumber, chopped |
1 medium sweet red pepper, chopped |
1 small sweet yellow pepper, chopped |
1 small red onion, chopped |
1 teaspoon minced fresh gingerroot |
1 cup reduced-fat sesame ginger salad dressing |
3 green onions, chopped |
Directions:
1. In a Dutch oven, cook spaghetti according to package directions, adding the edamame during the last 5 minutes of cooking. Drain and rinse in cold water.
2. Place in a large bowl. Stir in the chicken, cucumber, peppers, red onion and ginger. Drizzle with dressing; toss to coat. Sprinkle with green onions. Yield: 8 servings.
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