Ingredients

• 2 cups (500 mL) whole wheat dry Rotini or shell pasta
• 1/4 cup (60 mL) Vinegar
• 2 tbsp (30 mL) Canola Oil
• 1 clove Garlic, minced
• 3/4 tsp (4 mL) ground Ginger
• 2 tbsp (30 mL) low sodium Soy Sauce
• 1 tbsp (15 mL) Dijon Mustard
• 1/2 Red Pepper, thinly sliced
• 1/2 large Carrot, thinly sliced on diagonal
• 1/2 cup (125 mL) Snap Peas, trimmed and cut in half
• 1/2 cup (125 mL) Celery, cut on diagonal
• 2 chopped Green Onions
• 1 (8 oz/ 227 mL) can Water Chestnuts, sliced and drained
• 1 cup (250 mL) chopped cooked Turkey