Peanut Pasta Salad
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Pasta, whole wheat elbows, 16 oz (remove)Pumpkin Seeds, .25 cup (remove)Sunflower Seeds, without salt, 1 cup, hulled (remove)Peanuts, dry-roasted, .5 cup (remove)*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)*Soy Sauce, .5 cup (remove)Brown Sugar, .25 cup, packed (remove)*Peanut Oil, .25 cup (remove)Ginger Root, 8 tsp (remove)Garlic, 1 clove (remove)
Cook the pasta until al dente
Roast the peanuts, sunflower seeds and pumpkin seeds at 200 degrees until lightly browned.
Mix last 5 ingredients together.
Dice the pepper and mix with the cold pasta and dressing above.
Salad gets better as flavours infuse.
The dressing is a great marinade for other things - vegetable stir frys or can be used to marinate meat or chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUIBROOKES.
Roast the peanuts, sunflower seeds and pumpkin seeds at 200 degrees until lightly browned.
Mix last 5 ingredients together.
Dice the pepper and mix with the cold pasta and dressing above.
Salad gets better as flavours infuse.
The dressing is a great marinade for other things - vegetable stir frys or can be used to marinate meat or chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUIBROOKES.
Nutritional Info Amount Per Serving
- Calories: 359.4
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 923.6 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 6.1 g
- Protein: 10.6 g
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