This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!

Yield: 6-8 servings

Ingredients:

3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)

1 pound spaghetti, cooked according to box instructions

1/4 cup sunflower seed butter (or peanut butter)

2 Tbsp rice vinegar

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp soy sauce

1 tsp fresh or dried ginger

1/4 cup water

Directions:

1. In a large bowl toss together the veggies and pasta until fully incorporated.
2. In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
3. Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.