Thursday, September 10, 2009

Oriental Pasta Salad

Another Fast and Easy Treat!

This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!

1 pound pasta - linguini, spaghetti, bowties, or anything but the very small

1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.

4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder

1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger

a few shakes of pepper, or more to taste

1/2 cup soy sauce

2 tablespoons honey, if desired

1/4 cup walnuts, if desired

1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)

2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute.  Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.

This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.