A delightful noodle salad with a tangy dressing and vibrant vegetables.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
Rinse the spaghetti under cold water to stop the cooking process and keep it from sticking.
Blanch the sugar snap peas in boiling water for 2 minutes, then transfer them to an ice bath to cool. Drain and set aside.
The ice bath helps retain the vibrant green color of the peas.
In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the cooked spaghetti, sugar snap peas, red bell pepper, scallions, and parsley in a large serving bowl.
Toss gently to avoid breaking the spaghetti.
Pour the dressing over the salad and toss to coat evenly. Serve immediately or chill before serving.
Chilling the salad allows the flavors to meld together beautifully.
