I just made something new and it is YUMMY! It's an asian inspired veggie/pasta salad. Here is the recipe and I'll post my changes at the bottom. I think I'm going to double it next time it's so good. It's from Cooking Light.
Asian Green Bean Salad Recipe - Vegetables - MyRecipes.com
Asian Green Bean Salad
Yield
8 servings (serving size: 1 cup)
Ingredients
Salad:
3 ounces uncooked linguine
1 pound green beans, trimmed
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup (1/2-inch) slices green onions
1/3 cup chopped fresh cilantro
Dressing:
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
Preparation
1. To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.
2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.
My changes:
I used 4 oz. whole wheat blend linguine and broke into thirds
I didn't use any of the veggies listed in the salad ingredients.
I used 1 bag of Birds Eye frozen broccoli, carrot, snow pea, and water chestnut mix
I didn't rinse with cold water. I've just made it ahead to eat when my husband gets home so it will be sort of room temp then tomorrow my daughter will have it cold for lunch. I really think it would be good at any temp (I just tried it hot).
It made a lot of sauce- you could easily add more veggies.