Meridian Industrial


2019-07-02 | Janet Paré


A great addition to any 4th of July picnic that’s sure to impress your guests or a light, easy summer dish you can make ahead for those hot summer days when you don’t feel like cooking.


For the Salad:
1 lb. pasta (linguine or spaghetti)
4 stalks celery, sliced thin and diagonally
1 cup carrots, shredded
4 scallions, chopped
1 cup unsalted peanuts
Sprig of basil for garnish

For the Dressing:
2 large garlic cloves, minced
1/4 cup tamari (or soy) sauce
1/4 cup lime juice
1 ¼ tsp. red pepper flakes
2 tbsp. sugar
1/4 cup canola oil
4 tbsp. sesame oil
1 tsp. chili oil (optional)


To make the Salad:

Cook pasta according to package directions.  Drain and rinse under cold water until cool. Pat excess water with paper towels. Pour in large bowl and add celery, carrots, scallions and peanuts. Mix thoroughly.

To make the Dressing:

In small mason jar, add garlic, tamari or soy sauce, lime juice, red pepper flakes and sugar.

Cover and shake until sugar is dissolved. Add canola, sesame and chili oil. Cover and shake until combined.

Pour over prepared noodles. Mix well. Refrigerate until ready to serve. Transfer to serving dish and garnish with sprig of basil. ENJOY!

Variations: For salad: Add 2 cucumbers, peeled, seeded and chopped to noodles or sliced, grilled chicken. For dressing: Add 1 tbsp. peanut butter with oils.

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