Oriental Pasta-Carrot Salad

Oriental Pasta-Carrot Salad

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  • 3 C rotini pasta, uncooked
  • 2 tsp. peanut or vegetable oil
  • 1 tsp. butter
  • ¼ C green onion, sliced
  • 1 ¾ C carrots, julienned or sliced thin
  • 2 T Pioneer® Golden Light Brown Sugar, packed
  • ⅓ C low sodium chicken broth
  • 1 T low sodium soy sauce
  • 2 tsp. cornstarch
  • ¼ tsp. ground ginger
  • 1 T toasted sesame seeds


  1. Cook pasta according to directions, drain and rinse with cold water to cool quickly; set aside.
  2. In medium skillet heat oil and butter over medium-high heat until hot. Add green onion, cook until tender. Add carrots and cook 2 minutes, stir in Pioneer® Golden Light Brown Sugar until dissolved.
  3. Blend broth with soy sauce, cornstarch, ginger and stir into carrot mixture. Remove from heat, continue stirring until smooth and slightly thickened.
  4. In large bowl add pasta and carrot mixture and mix thoroughly. Sprinkle toasted sesame seeds over top to serve.

Cooks Note

Any pasta can be used instead of rotini
Oriental Pasta-Carrot Salad
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