Ginger Peanut Pasta Salad

About 10 (1 Cup) servings

3 Points per serving

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.

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.