Tangy Thai Lime Salad

RH Staff

Yield: 6 servings.

9 oz. vermicelli pasta
1 cup USA pears, diced
1 cup red grapes, cut in half
3/4 cup red peppers, seeded and cut into thin, 2" strips
1/4 cup green onions, diced
1/4 cup soy sauce
1/4 cup olive oil
3 Tbsp. lime juice
2 Tbsp. honey
1 Tbsp. cilantro, dried
1 1/2 tsp. ginger, ground
1 tsp. salt
1/8 tsp. serrano chile, seeded and minced
1/8 tsp. garlic powder
1/2 cup peanuts, salted

For pasta: Heat water to boiling. Add pasta, stirring slowly, until water boils again. Boil 8-10 minutes until tender-firm. Do not overcook. Drain well. Rinse under cold water. Pour into large bowl. Cool to 70°F within 2 hours and from 70°F to 41°F or lower within an additional 4 hours.

For salad: Add pears, grapes, red peppers and green onions to chilled pasta.

For dressing: Whisk soy sauce, oil, lime juice, honey, cilantro, ginger, salt, chile and garlic powder until blended. Pour over pasta mixture. Toss gently to combine and coat evenly. Sprinkle peanuts over salad just before serving.

Tip: Use 1 Tbsp. fresh, chopped cilantro and 1/2 tsp. fresh minced garlic in place of dried cilantro and garlic powder.