Please consult the OU's guidelines for checking fruits and vegetables.

Ginger Peanut Pasta Salad
Ginger Peanut Pasta Salad Eileen Goltz | Pareve
2 hours, 35 minutes 25 minutes
2 hours
10 minutes
6 to 8 servings

Light and crunchy, not your typical Asian salad.


  • 8 oz. corkscrew macaroni or fine noodles
  • 20 fresh pea pods (tips and stems removed)
  • 1 small cucumber (quartered lengthwise and sliced)
  • 2 medium carrots (cut into long thin strips)
  • 1 medium yellow and/or green sweet pepper (cut into thin strips)
  • 3/4 cup thinly sliced radishes (optional)
  • 1/2 cup bias-sliced green onions
  • 3 tablespoon snipped fresh cilantro
  • 1 recipe ginger salad dressing (below)
  • 1/3 cup chopped peanuts

    Ginger Salad Dressing:
  • 1/4 cup salad oil
  • 3 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 2 tablespoon soy sauce
  • 1 teaspoon grated ginger root
  • Several dashes hot pepper sauce

  1. Cook pasta according to package directions. During last 30 seconds, add the pea pods. 
  2. Remove the pasta and pea pods from the heat. Drain and rinse with cold water.
  3. Place the pasta and pea pods in a bowl and add the cucumber, carrots, peppers, radishes, green onions and cilantro. Mix to combine.
  4. Combine salad dressing ingredients in a jar. Cover and shake.
  5. Add the ginger salad dressing and toss gently to coat. Cover and chill for 2-8 hours.

To serve, toss the salad and sprinkle the top with the peanuts.

The salad dressing can be chilled for up to 3 days.

Kashrut Instructions


INFESTATION: Green Onions, also referred to as Scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.


INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.