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Gingered Spaghetti Salad

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
Gingered Spaghetti Salad Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) whole wheat spaghetti
  • 1 cup frozen shelled edamame
  • 1 teaspoon minced fresh gingerroot
  • 1 cup reduced-fat sesame ginger salad dressing
  • 3 cups cubed cooked chicken breast
  • 1 English cucumber, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 small red onion, finely chopped
  • 3 green onions, sliced

Directions

  1. Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing.
  2. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.
Health Tip: Make this meatless by omitting the chicken and tossing in more edamame, a legume that is higher in protein than most.

Nutrition Facts

1-3/4 cups: 355 calories, 6g fat (1g saturated fat), 40mg cholesterol, 431mg sodium, 52g carbohydrate (8g sugars, 7g fiber), 26g protein.

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