Elisa Zied, MS, RD, CDN, a NY-based dietitian and writer shares a recipe from her book, Feed Your Family Right: How to Make Smart Food and Fitness Choices for a Healthy Lifestyle (Wiley, 2007):

Cold Peanut Noodle & Vegetable Salad

This salad has a lot of crunch and provides a hearty and flavorful meal packed with protein and healthful monounsaturated fats.
Total preparation and cooking time: 30 minutes
Makes 4 servings.

Nutrition Information per serving:
Calories 330  
Fat 9g
Saturated fat 1g
Cholesterol 0mg
Sodium 350mg
Carbohydrate 52g
Fiber 10g
Sugars 5g
Protein 13g
 
8 oz. whole wheat linguine noodles
1 teaspoon fresh grated ginger
1 clove minced garlic
1/4 cup natural chunky peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped fresh scallion
1/2 cup chopped fresh cilantro
1 cup julienned cucumbers
1/2 cup shredded carrots
2 cups shredded romaine lettuce
 
Cook noodles according to package directions, drain and rinse with cold water to stop cooking and cool. While the noodles are cooking, in a large bowl whisk together ginger, garlic, peanut butter, rice wine vinegar, soy sauce and crushed red pepper (if desired) until well blended. Toss in noodles and then add scallion, cilantro, cucumbers, carrots and lettuce. Toss together until all the noodles and vegetables are coated. Garnish with additional chopped scallion and shredded carrots if desired. Serve cold.
 
Cook’s tip: You can substitute linguini for penne to provide added texture.