Peanut Noodle Pasta Salad

240 gram(s) bell pepper, red, sweet, raw
2.5 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 serving Bell Pepper - Orange - 1 large (3 - 3.75 inches) (by GARYO12)
10 medium (4-1/8" long) Scallions, raw
1 cup Edamame, shelled, fresh
1 cup, strips or slices Carrots, raw
1 cucumber (8-1/4") Cucumber (with peel)
4 serving *Skippy Super Chunk Peanut Butter
4 tbsp Soy Sauce (Shoyu) Trader Joe's Reduced Sodium (by MAUREENOFOJAI)
4 tbsp Rice Vinegar (Trader Joe's) (by MONIE48744)
1 tbsp Sesame Oil
6 tsp Sriracha Hot Sauce (Rooster sauce)
6 tsp Ginger Root
3 clove Garlic
6 tsp packed Brown Sugar
1/4 cup Water
7 serving * Barilla Whole Wheat Penne Pasta

- Wash and cut peppers, cucumber,m and carrots into thin strips.
- Wash and chop green portion of scallions into 1 inch chunks and white portion into thin strips.
- Wash edamame.
- Peal and finely dice the ginger and garlic.
- Boil pasta until al dente and rinse with cold water.
- Mix pasta and chopped veggies in large bowl or container.
- Mix Peanut butter, Soy Sauce, Rice Vinegar, Sesame Oil, Sriracha, Ginger, Garlic, Brown Sugar, and water in a large bowl.
- Pour sauce over pasta/veggie mixture and stir until well combined.
- Refrigerate for at least an hour and enjoy.


Serving Size: 2 cups

Number of Servings: 14

Recipe submitted by SparkPeople user WIBOXER.