Gingered Spaghetti Salad

 I found this in the June/July 2023 issue of Taste of Home magazine.  I am going to make this for some work lunches.

1 16oz. pkg of whole wheat spaghetti, I would break them into halves or even thirds

1 C. frozen shelled edamame 

1 tsp. minced fresh ginger root 

1 C. Fat free sesame ginger salad dressing 

3 C. cooked chicken breast; rotisserie chicken would work well here

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

Cook spaghetti according to the package directions, adding edamame during the last 5 minutes of cooking.  Rinse mixture in cold water, then drain well.  Meanwhile, stir ginger into salad dressing.

In a large bowl, combine spaghetti, chicken, cucumber, peppers, and red onion.  Toss to coat. Sprinkle with green onions.

Per serving, 355 calories, 6g. fat, 40mg. cholesterol, 431 mg. sodium, 52g. carbohydrates, 26g. protein