Oriental Vegetable & Pasta Salad
|Packaged dried pasta||8 Ounce (Packaged Such As Vermicelli, Angel Hair, Rotini/ Bow Tie)|
|Asparagus spears||8 Ounce, trimmed and cut into 1 inch pieces|
|Bottle plum sauce||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Toasted sesame oil||1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Sweet pepper||1 Medium, cut into strips (Red/Green)|
|Canned mandarin orange sections||11 Ounce (1 Can, Drained)|
|Sugar snap peas||1 Cup (16 tbs), halved crosswise (Fresh/Frozen)|
|Green onions||1⁄3 Cup (5.33 tbs), sliced|
|Slivered almonds||1⁄3 Cup (5.33 tbs) (Toasted)|
1 Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.
2 For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.
3 In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat.