- Ingredients
- 2 cups (500 mL) whole wheat dry Rotini or shell pasta
- 1/4 cup (60 mL) Vinegar
- 2 tbsp (30 mL) Canola Oil
- 1 clove Garlic, minced
- 3/4 tsp (4 mL) ground Ginger
- 2 tbsp (30 mL) low sodium Soy Sauce
- 1 tbsp (15 mL) Dijon Mustard
- 1/2 Red Pepper, thinly sliced
- 1/2 large Carrot, thinly sliced on diagonal
- 1/2 cup (125 mL) Snap Peas, trimmed and cut in half
- 1/2 cup (125 mL) Celery, cut on diagonal
- 2 chopped Green Onions
- 1 (8 oz/ 227 mL) can Water Chestnuts, sliced and drained
- 1 cup (250 mL) chopped cooked Turkey
- Directions
- Cook pasta in lightly salted, boiling water until al dente.
In a small bowl, whisk together vinegar, canola oil, garlic, ginger, soy sauce and mustard; until combined.
Drain pasta. In a large bowl combine hot pasta and dressing. Toss well. Stir in red pepper, carrot, peas, celery, green onion, water chestnuts and turkey. Refrigerate several hours or overnight to allow flavours to blend.
- Tip
- Recipe courtesy of www.canolainfo.org
