- 3/4 cup short pasta (such as penne or fusilli)
- 1 sliced carrot
- 1/4 English cucumber, diced
- 1 tablespoon canola oil
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon chopped roasted peanuts
- Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl.
- Add the carrot, cucumber, oil, soy sauce, and vinegar and toss to combine. Sprinkle with the peanuts before serving.