Sesame Cucumber Red Pepper and Pasta Salad

Serves 4 (about 8 cups/2 L)

Sesame Cucumber Red Pepper and Pasta Salad

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Ingredients

• 8 oz (250 g) whole-wheat spaghetti
• 8 oz (250 g) medium-firm tofu, diced
• 1½ tsp (7 mL) sodium-reduced soy sauce
• ½ tsp (2 mL) minced fresh ginger
• 1 tbsp (15 mL) vegetable oil
• 2 cups (500 mL) seeded half slices Ontario Greenhouse Cucumber
• 1 Ontario Greenhouse Red Pepper, seeded and sliced into strips
• 2 green onions, sliced
• 3 tbsp (45 mL) toasted sesame seeds
Dressing
• 1 tbsp (15 mL) each sodium-reduced soy sauce and sesame oil
• 1 tbsp (15 mL) each rice vinegar, vegetable oil and lemon juice
• 1 tsp (5 mL) minced fresh ginger
• ½ tsp (2 mL) grated lemon rind
• 1/8 tsp (.5 mL) cayenne pepper (or to taste)

Instructions

1. Cook spaghetti in a large pot of salted water until just tender, about 10 minutes. Drain and rinse with cold running water and drain thoroughly.
2. Combine tofu with 1½ tsp soy sauce and ½ tsp (2 mL) ginger. Let stand for about 5 minutes. In large non-stick skillet, heat 1 tbsp (15 mL) oil over medium heat. Add tofu and cook, stirring frequently, until browned, about 8 minutes.
3. Place spaghetti, cucumber, red pepper and green onions in large bowl. In small bowl combine all dressing ingredients. Toss with pasta mixture, tofu and sesame seeds. Serve at room temperature.

Notes