1 C. uncooked rotini pasta Vegetable oil cooking spray ¼ C. water 1 pkg. (9 oz.) frozen sweet peas 3 C. sliced mushrooms 2 C. carrots, cut in 2-inch matchstick-size pieces ½ C. red onion, diced 1 red bell pepper, cut into ½-inch strips 1 yellow bell pepper, cut into ½-inch strips ¼ C. low-sodium soy sauce 2 T. honey ¼ tsp. crushed red pepper
Cook rotini according to package direction without added fat or salt. Drain and rinse with cold water. Place in large serving bowl.
Spray a large skillet with vegetable oil cooking spray. Add water, mushrooms, peas, carrots, onion and peppers. Cook over medium heat approximately 6-7 minutes or until vegetables are crisp-tender. Drain and add to pasta.
In a small mixing bowl combine soy sauce, honey and red pepper. Pour over salad. Toss until well coated. Cover and refrigerate at least 1 hour or until ready to serve.