Peanut Noodle Pasta Salad

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C rice vinegar
  • 1 Tbs. sesame oil
  • 2 Tbs. garlic chili sauce (Sambel Olek)
  • 1 Tbs. ginger, minced
  • 3 cloves garlic, minced
  • 2 Tbs. brown sugar
  • 1/4 C water
  • salt, for water
  • 1 box whole grain linguine, or pasta of choice
  • 1 cup large carrots, julienned
  • 2 cucumbers, shaved using vegetable peeler
  • 1 red bell pepper, thinly sliced into strips
  • 1 yellow bell pepper, thinly sliced into strips
  • 3 green onions, sliced
  • 1/4 C chopped fresh cilantro
  • 1/4 C peanuts, chopped

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.

Combine pasta with the sliced vegetables in a large bowl.

Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.

Date Added:July 08, 2021
Meals:Lunch, Dinner
Courses:Main Course, Salad



2021, 2023
This makes a LOT of pasta salad. If you are not feeding an army cut the recipe in half. You could easily add more veggies and keep the sauce ratio the same.