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Ingredients
8 ounces sugar snap peas cook according to package directions, cooled
3 whole green onions sliced thin
1 cup edamame cooked according to package directions
5-6 ounces carrots shredded or cut into match sticks
6 ounces pasta any shape
8 ounces mini potstickers or cheese tortellini cooked according to package directions
1/2 cup Asian Toasted Sesame salad dressing or homemade Asian salad dressing
Sesame Ginger dressing
1 clove garlic minced
1 teaspoon ginger minced
3 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
1 and 1/2 tablespoon honey
1 tablespoon sesame seeds optional for garnish
Instructions
Cook snap pie and edamame and cool. Cook pasta and potstickers or tortellini according to directions on package, drain, and cool.
You can use a premade dressing like Kraft Asian Toasted Sesame or make the dressing above.
In a large bowl, combine the cooked and cooled pasta and potstickers or tortellini, snap peas, onion, edamame, carrots, and dressing. Toss.
Serve immediately or refrigerate and serve cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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