How To Make Peanut Noodle Pasta Salad
Enjoy a savory plate of this pasta salad dish, tossed with tender linguine and crunchy veggies, all coated in a creamy peanut butter sriracha dressing!
Serves:
Ingredients
- ½cupcreamy peanut butter
- ¼cupsoy sauce
- ¼cuprice vinegar
- 1tbspsesame oil
- 2tbspsriracha sauce
- 1tbspginger,minced
- 3garlic cloves,minced
- 2tbspbrown sugar
- ¼cupwater
- salt,for water
- 1boxlinguine,whole grain, or pasta of choice
- 1cuplarge carrots,julienned
- 2cucumbers,shaved using vegetable peeler
- 1red bell pepper,thinly sliced into strips
- 1yellow bell pepper,thinly sliced into strips
- 3green onions,sliced
- ¼cupfresh cilantro,chopped
- ¼cuppeanuts,chopped
Instructions
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In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, water, ginger, garlic, brown sugar, and water.
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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.
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Combine the pasta with the sliced vegetables in a large bowl. Pour the dressing over the pasta and vegetables and mix well.
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Cover and chill for at least 1 hour, or overnight.
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Garnish with chopped cilantro and peanuts. Serve, and enjoy!
Nutrition
- Calories: 395.76kcal
- Fat: 13.38g
- Saturated Fat: 2.41g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.09g
- Polyunsaturated Fat: 3.85g
- Carbohydrates: 57.09g
- Fiber: 4.70g
- Sugar: 8.60g
- Protein: 14.04g
- Sodium: 568.65mg
- Calcium: 57.70mg
- Potassium: 564.31mg
- Iron: 1.91mg
- Vitamin A: 193.11µg
- Vitamin C: 66.47mg
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