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Fast and Easy-to-Make

Spicy Asian-Style Pasta Salad

4 Tbsp. DICKINSON?S® Pure Seedless CASCADE MOUNTAIN? Red Raspberry Preserves

8 oz. Linguine, uncooked

4 Tbsp. Sesame Oil

4 Tbsp. Soy Sauce

3 Tbsp. Balsamic Vinegar

1/2 tsp. Crushed Red Pepper Flakes

1 Red Bell Pepper, thinly sliced

1 c. Chinese Stir-Fry Frozen Vegetable Mix

1/2 c. Honey Roasted Peanuts, coarsely chopped

1 bunch Green Onions, thinly sliced

Cook pasta according to package directions. Whisk 3 Tbsp. sesame oil with preserves, soy sauce, vinegar and crushed red pepper flakes in a small bowl. In a large bowl, combine pasta with dressing mix. Heat remaining 1 Tbsp. oil in a large skillet over high heat. Add bell pepper and stir-fry mix; cook until vegetables are soft, about 10 minutes. Remove from heat and add to pasta mixture. Mix in nuts and green onions. Serve at room temperature. Makes 6 servings.