This Asian salad has a decidedly Italian twist. A ginger-soy-rice-wine sauce is tossed into a bowl of just-cooked pasta, shiitake mushrooms and red bell peppers. A sprinkle of parsley and it 's done.
INGREDIENTS (for 4 servings):
- 8 ounces capellini pasta
- 1/2 pound shiitake mushrooms
- 1 red bell pepper, thinly sliced
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh parsley
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.