Here is a quick and easy summer pasta salad with nutty twist. And actually, an Asian twist, too. In the time it takes the pasta to cook, the vegetables can be prepared and the sauce made. I added chicken to the mix, but this tastes just as good vegetarian. Enjoy!
Nutty pasta salad, with (or without) chicken
1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup peanut butter, creamy or chunky will do
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons dry mustard
2 teaspoons sesame oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
16 ounces pasta, long strands like spaghetti or linguine work best
16 ounces snap peas
1 red pepper
1 cup leftover chicken, diced into bite-sized pieces
1 cup toasted sliced almonds
Prepare the sauce by adding all the ingredients to a blender, and blend until smooth.
Place your pasta in a pot of boiling water, return to a boil, and cook til al dente.
Meanwhile, trim the snap peas, peel and thinly slice (on the diagonal) the carrots, and dice the red pepper. Place in a large bowl with the diced chicken.
When the pasta is done, drain and run under cold water. Transfer to your large bowl with all the salad ingredients. Toss gently together, add the dressing, toss again, and garnish with the toasted almond slices. Serves 6.