Ginger Peanut Pasta Salad

Ingredients:

Salad:

8 ounces corkscrew macaroni or fine noodles
20 fresh pea pods, tips and stems removed
1 small cucumber, quartered lengthwise and sliced
2 medium carrots, cut into long thin strips
1 medium yellow and/or green sweet pepper, cut into thin strips
3/4 cup thinly sliced radishes (optional)
1/2 cup bias-sliced green onions
3 tablespoons snipped fresh cilantro

1/3 cup chopped peanuts

Ginger Dressing:

1/4 cup canola oil
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon grated ginger root
several dashes hot pepper sauce (I used Durkee's)

Preparation:

Cook pasta according to package directions. During last 30 seconds,
add pea pods. Rinse with cold water and drain. Combine pasta, veggies
and cilantro and set aside.

To make dressing, combine all ingredients in a jar. Cover and shake.
This can be chilled up to 3 days.

Add Ginger Dressing to pasta/veggie mixture and toss gently to coat.
Cover and chill for 2 to 8 hours. To serve, toss salad and sprinkle
with peanuts.