Crunchy Noodle Salad

Original Recipe Courtesy of Ina Garten, Food Network
* Revised Slightly

Prep Time  15 minutes
Total Time  35 minutes
Serves 8-10

This thai-style salad pairs well with chicken or can be eaten as a vegetarian main dish.

Ingredients

1 lb thin whole wheat spaghetti
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
3 tablespoons sesame oil
1 tablespoon honey (or substitute 1 tablespoon granulated sugar)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons sesame seeds
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, diced
4 scallions, diced
1 cup broccoli florets, chopped into small pieces
3 tablespoons chopped parsley leaves

Directions

Cook pasta according to package directions. Drain and set aside.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, broccoli, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.