Oriental Pasta Salad
|Ground ginger||1 Pinch, or powdered|
|Spring onions||4 (Scallions)|
1 Cook the pasta in boiling salted water until just tender. Meanwhile, mix all the dressing ingredients.
2 Drain the pasta and while it is still warm, mix it with the dressing.
Allow to cool.
3 Add the bean sprouts, carrot, cucumber and pineapple chunks to the pasta and toss lightly together.
4 Trim the spring onions (seal- lions) to within 5 cm (2 in) of the bulbs.
Chop the green parts finely and sprinkle over the salad.
5 With a sharp knife, make several cuts in the onion bulbs from the stem end towards the root end, stopping 5 mm (1 in) from the bottom.
Place the bulbs in iced water until they open out into 'water lilies'.
Use to garnish the salad.