Another great, light summer salad. When I made this recently I asked my husband if this pasta salad reminded him of anything. Nope. For me it has memories of an old apartment back in Chicago where we would sit on our back deck in the summer evenings to eat dinner and to try to catch a breeze as the apartment did not have air conditioning. We had a couple of window air conditioning units but we preferred to be outside. The deck faced north and stayed pretty cool, plus there was a nice little garden below us and squirrels across the way to entertain us. We spent many evenings on this deck. And for some reason I have vivid memories of eating this salad on that deck. Perhaps we ate it a lot in those two years that we lived there? I don’t know, but it’s a great dish to add to your repertoire.
Spicy Ginger Noodles
Adapted from Vegetarian Times magazine
1 pound of pasta *
1 large cucumber, partially peeled, seeded and sliced
carrots, sliced, in an equal amount as cucumber
2-4 green onions, sliced
1/2 cup cilantro
1/4 cup rice wine vinegar
1/4 cup soy sauce *
1 Tbsp toasted sesame oil
1 tsp sugar
1/2 tsp chili oil*
2 cloves garlic
1″ chunk of fresh ginger, peeled and minced
Cook pasta according to instructions. Drain and cool. Chop vegetables and place in bowl. Mix dressing ingredients together and stir into cooled pasta and vegetables.
* We prefer Tinkyada brown rice pasta or Trader Joe’s brown rice pasta (I think they are the same product actually, just repackaged for TJ’s). I use either the spirals or penne and, in a pinch, the spaghetti. Just be sure to use lots of water to cook the gluten free pasta and don’t overcook or it will turn to mush!
* Be sure the soy sauce is gluten free if you are cooking gluten free.
* You can probably omit the chili oil if you can’t find it. I can usually find it in the Asian food section of the large grocery stores. One bottle lasts a long time as you only need a little bit each time.