3 ounces uncooked whole wheat spaghetti
1/3 cup seasoned Nakano® Rice Vinegar
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup chopped green onions
1/2 cup frozen baby peas
1/4 cup red bell pepper strips
1/4 cup chopped fresh cilantro
1 (12-ounce) package broccoli slaw
1/4 cup chopped unsalted, dry-roasted peanuts

1. Break pasta into 3-inch pieces; cook according to package directions, omitting salt and fat. Drain.
2. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add pasta, onions, and next 4 ingredients (through slaw) to vinegar mixture; toss gently to coat. Cover and chill at least 2 hours. Top with peanuts. Yield: 8 servings (serving size: 3/4 cup).

CALORIES 126 (30% from fat); FAT 4.2g (sat 0.6g, mono 2.4g, poly 1g); PROTEIN 4.7g; CARB 18.6g; FIBER 3.6g; CHOL 0mg; IRON 1.1mg; SODIUM 430mg; CALC 24mg