Ginger-Chicken Pasta Salad

This delicious salad was served at the 2009 Stake Womens Conference.

Prep time: 35 minutes
Chill: 4 - 24 hours

8 oz dried rotini or small bow ties
1 1/2 c snow peas, tips and strings removed
3 T salad oil
3 T rice vinegar
2 T sugar
2 T soy sauce
1 1/2 t grated fresh ginger
1/2 t crushed red pepper
2 c bite-size strips cooked chicken
1 1/2 c yellow and/0r red sweet pepper strips
3/4 c thinly sliced radishes
1/2 c bias-sliced green onions
3 T snipped fresh cilantro or parsley
1/2 c chopped peanuts

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, cook snow peas in boiling water for 30 seconds. Drain; rinse with cold water. Cover and chill until serving time.

For dressing, in a screw-top jar combine oil, vinegar, sugar, soy sauce, ginger, and crushed red pepper. Cover and shake well.

In a very large bowl combine cooked pasta, chicken, sweet pepper strips, radishes, green onions, and cilantro. Add dressing; toss gently to coat. Cover and chill for 4 to 24 hours.

Just before serving, add pea pods to salad; toss to mix and coat with dressing. Sprinkle salad with peanuts.

Serves 6. Nutrition facts per serving:

484 calories, 20 g total fat, 50 mg cholesterol, 492 mg sodium, 48 g carbs, 5 g fiber; 28 g protein