Ginger Peanut Pasta Salad

Here is another of my delicious and health conscious lunch salads I made on Sunday to eat throughout the week.  The whole wheat noodles gave nice body to the dish and the strands of zucchini added an additional veggie without the carbs.  I like using PB2 for the peanut taste without the fat and calories of peanut butter but regular could be subbed here.

Ginger Peanut Pasta Salad

About 10 (1 Cup) servings

3 Points per serving

Printable Recipe

Dressing:

1/4 cup water

2 1/2 Tbsp low-sodium soy sauce
2 Tbsp canola oil
2 Tbsp apple cider vinegar
1 1/2 tsp ginger root, freshly grated
2 packets Truvia or sweetener of choice
1/2 tsp minced garlic
Pinch of crushed red pepper flakes
2 Tbsp PB2 (you could sub a Tbsp of peanut butter here for some additional calories and fat)

Salad:

3/4 cups radishes, thinly sliced then sliced in half
1/4 red onion, minced
1 cup carrots, sliced diagonally 
1/2 cup scallions, sliced
3 Tbsp peanuts, chopped
2 cups sugar snap peas
1 whole zucchini, shredded or use a zester to make long strands
8 oz uncooked whole-wheat spaghetti, cooked to directions

Directions


1. Mix salad ingredients in a large bowl.


2. Whisk dressing ingredients in a small bowl.

3. Pour over salad ingredients and gently toss to coat.

***Add some grilled tempeh marinated in Goddess dressing or some grilled chicken to make a meal.