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Ingredients

• 8 ounces  packaged dried square spaghetti, spaghetti, or linguine
• 1/2 of an 8-ounce package  frozen baby corn or one 8-3/4-ounce can baby corn, drained
• 1-1/2 cups  chopped cooked chicken (8 ounces)
• 1   small cucumber, thinly bias-sliced
• 1   small red or green sweet pepper, cut into bite-size strips
• 1   medium carrot, thinly bias-sliced (1/2 cup)
• 2   green onions, thinly sliced (1/4 cup)
• 1/3 cup  tarragon vinegar or rice vinegar
• 1/4 cup  olive oil or salad oil
• 3 tablespoons  soy sauce
• 1 teaspoon  toasted sesame oil
• 1/2 teaspoon  sugar
• 1/2 teaspoon  dry mustard
• Dash   bottled hot pepper sauce
•   Fresh cilantro sprigs (optional)

Description

With An Asian Vinaigrette, This Make-ahead Salad Offers A Delightful Change Of Pace From Other Main-dish Spaghetti Salads.

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