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Ingredients

• 8 ounces packaged dried square spaghetti, spaghetti, or linguine
• 1/2 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
• 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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