Gingered Spaghetti Salad

Ingreadient:

• 1 package (16 ounces) whole wheat spaghetti
• 1 cup frozen shelled edamame
• 1 teaspoon minced fresh gingerroot
• 1 cup reduced-fat sesame ginger salad dressing
• 3 cups cubed cooked chicken breast
• 1 English cucumber, chopped
• 1 medium sweet red pepper, chopped
• 1 small sweet yellow pepper, chopped
• 1 small red onion, finely chopped
• 3 green onions, sliced

Direction

1. Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse mixture in cold water and drain well. Meanwhile, stir ginger into salad dressing.
2. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.