This vegan and vegetarian Thai peanut pasta salad is a great way to add some oriental flare to your pasta salad. It’s made with whole wheat fusilli or rotini pasta, a creamy peanut butter and soy sauce dressing, fresh ginger root, garlic, cucumber, carrots, green onions, chili peppers and fresh cilantro. It’s sure to be a hit at your next picnic, party or potluck.
Ingredients used:
- 1 3/4 cups - Whole wheat pasta -- fusilli (curly pasta)
- 2 1/2 cups - Rotini -- 9spiral pasta)
- 1/4 cup - Cider vinegar
- 2 tablespoons - Sugar
- 3 tablespoons - Creamy peanut butter -- lowfat
- 2 tablespoons - Soy sauce
- 1 tablespoon - Fresh ginger root -- grated
- 2 cloves - Garlic -- minced
- 1 small - Cucumber -- halved lengthwise -- seeded and thinly sliced
- 2 medium - Carrots -- coarsely shredded
- 4 - Green onions -- sliced
- 1 - Chili pepper -- thinly sliced, (1-2) -- red or green jalapeno or serrano chili
- Fresh cilantro -- chopped
Recipe steps:
- Cook pasta to desired doneness as directed on package. Drain, rinse with cold water.
- In a small bowl, combine vinegar, sugar, peanut butter, soy sauce, ginger root and garlic. Beat with wire whisk until well blended.
- In a large bowl, combine cooked pasta, cucumber, carrots, onions and chili peppers. Mix gently.
- Pour vinegar mixture over pasta mixture and toss gently to coat.
This vegan and vegetarian Thai peanut pasta salad is a great addition to any picnic, party or potluck. It’s sure to be a hit with its unique and flavorful combination of ingredients. Enjoy!
