Rainbow D’s 20% Cooler Pasta Salad

8 ounces dry pasta, cooked and cooled

2 ears corn, for 1 cup kernels

1 cup shelled edamame (fresh soy beans)

½ cup red bell pepper, chopped

½ cup orange bell pepper, chopped

½ cup shredded (or julienned) carrots

1½ cups shredded red cabbage

2-3 tablespoons chopped cilantro

¼ teaspoon minced or grated fresh ginger

¾ cup low-fat sesame-ginger salad dressing (Newman’s Own preferred)

12 won ton wrappers

Oil for frying

Chinese 5-spice powder, to taste, optional

In a large bowl, toss the cooked pasta, corn kernels (you don’t need to cook them), edamame, chopped peppers, shredded carrots, red cabbage, cilantro and ginger; stir with a large spoon to combine.

Pour ½ cup dressing over all and fold to combine. Refrigerate at least 1 hour.

Slice won ton wrappers into ¼- to ½-inch strips. Heat an inch or so of peanut oil in a large, shallow skillet. When hot, scatter a small handful of won ton strips into the oil and cook them until golden, 5-10 seconds. Remove to a paper towel to drain. Sprinkle with Chinese 5-spice powder, if desired. Repeat with remaining won ton pieces. Once cooled, store in an airtight container.

Before serving, stir another ¼ cup dressing into the salad. Garnish with won ton strips.

Serve four to six.

Jerome Gabriel