This pasta salad idea from San-J would be perfect for your next potluck:
Asian Pasta Salad
Recipe by Carol Kicinski
1 pound Gluten Free Penne Pasta
¾ cup Carrots, julienned
1 bunch Green Onions, cleaned, trimmed, and chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, seeded and chopped
½ Small Purple Cabbage, julienned
1 small can Diced Water Chestnuts, drained
½ cup Mayonnaise
¼ cup San-J Mongolian Sauce
2 teaspoons Sriacchi Sauce
2 teaspoons Fresh Lime Juice
1 bunch fresh cilantro, coarsely chopped
Black Pepper, freshly ground
Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain and rinse with cold water.
Combine the pasta with the carrots, green onions, red and yellow bell peppers, cabbage, and water chestnuts in a large bowl.
In a small bowl combine the mayonnaise, San-J Mongolian Sauce, Sriacchi sauce, and lime juice. Whisk until smooth. Pour the dressing over the pasta and vegetables and stir to coat. Add the cilantro and stir. Taste and add salt and pepper if desired.