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Cashew and Pea Pod Pasta Salad

• 1 package Eden Foods Kamut Spirals, cooked
• 1 red pepper—julienne cut
• 1 yellow pepper—julienne cut
• 1/2 pound fresh pea pods—washed
• 1/2 cup of slivered Bermuda onion
• 1/2 to 3/4 cup of Swanson Walnut Oil
• 2 small cloves garlic—crushed
• 1/2 teaspoon Swanson Organic Ginger
• 2 tablespoons of soy sauce
• 2 tablespoons of red wine vinegar (or substitute lemon juice)
• 1 1/2 tablespoons of Swanson Himalayan Crystal Salt
• 1 bag of Swanson Organic Raw Cashews

Combine cooked noodles, julienne peppers, pea pods and onion in a large bowl. Combine walnut oil, crushed garlic, ground ginger, soy sauce, red wine vinegar and Himalayan Salt in a small bowl and mix.  Add to noodles and vegetables; then toss, distributing dressing evenly. Chill. Add cashews just before serving to preserve their crunchiness.

Makes 4 to 5 servings.

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