1 pound linguine or spaghetti, broken in half
3 tablespoons sesame oil or canola oil
3 tablespoons honey**
3 tablespoons soy sauce, low-sodium
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne or red pepper
3 red bell peppers, seeded, thinly sliced
3 cups snow peas, strings removed
1 large red onion, thinly sliced
1/2 cup fresh basil, chopped (or 2 tablespoons dried basil)
3/4 cup honey-roasted peanuts, coarsely chopped (optional)
DO NOT give honey to children under 12 months of age - they are at risk of infant botulism, which is a rare but serious form of food poisoning.
- Cook pasta in large pot of boiling water until tender but still firm. Drain and transfer to large bowl.
- While pasta is cooking, wash and prepare vegetables and basil (if using fresh).
- Whisk 2 tablespoons oil and the honey, soy sauce, vinegar, and cayenne pepper in a small bowl to make dressing.
- Mix half of dressing into pasta.
- Heat remaining 1 tablespoon oil in large frying pan over medium-high heat.
- Add bell peppers, snow peas, and onion.
- Add vegetables to cold pasta.
- Mix in basil, peanuts (if using), and enough remaining dressing to coat salad.
- Serve hot or cold.
- Serve this as a side dish or add cooked chicken or shrimp for main course.
Serving size: 1 cup with peanuts
Fruits and Vegetables: 1/3 cup
Fat: 9 g
Fiber: 4 g
Sodium: 170 mg