Pasta Salad withPeanut Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 352.1
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 447.7 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 5.3 g
- Protein: 14.7 g
View full nutritional breakdown of Pasta Salad withPeanut Sauce calories by ingredient
Introduction
This is intended to be eaten cold, so it makes a great on-the-go lunch. You can certainly add more vegetables, with minimal impact on the calorie count. This is intended to be eaten cold, so it makes a great on-the-go lunch. You can certainly add more vegetables, with minimal impact on the calorie count.Number of Servings: 8
Ingredients
-
1 pound tricolor fusilli
1.50 cup, chopped Carrots, raw
1 cup slices Cucumber (with peel)
1 cup, chopped Sweet peppers (bell)
1 cup green onions
7 ounces baked savory (Trader Joe's)
PEANUT SAUCE INGREDIENTS:
1 tbsp Sesame Oil
1 Tablespoon Garlic
1 Tablespoon Green Onion
1 1/2 Tablespoons chopped Ginger Root
6 tbsp Peanut Butter, chunk style
0.75 cup Vegetable Broth
1 tsp Mustard Powder, Dried Spice - 1 tsp ggg
1 tsp Dynasty Thai Chili Garlic Paste
4 tbsp (C) Vinegar, Red Wine (Gr Value)
2 tbsp Kikkoman Less Sodium Soy Sauce
Directions
First prepare the peanut sauce by blending all ingredients in a blender, food processor or with an immersion blender.
Prepare the vegetables while the water heats for your pasta. Julienne the carrots (cut them into little match stick shapes). Place the carrots in the colander where you will drain the pasta. Cut the cucumbers in half and take out the seeds. Slice cucumbers. Cut the bell pepper into strips. Cut the tofu into 1 inch long pieces. Place the sliced green onions, cucumber, bell pepper and chopped tofu into a large mixing bowl.
Cook pasta al dente, making sure not to overcook it. Once done, drain over carrots in the colander (this acts as a subtle blanching for the carrots).
Combine pasta and carrots with vegetables in large bowl. Cover all with dressing and gently mix. Refrigerate until cold and then enjoy.
Serving Size: makes 8 servings
Prepare the vegetables while the water heats for your pasta. Julienne the carrots (cut them into little match stick shapes). Place the carrots in the colander where you will drain the pasta. Cut the cucumbers in half and take out the seeds. Slice cucumbers. Cut the bell pepper into strips. Cut the tofu into 1 inch long pieces. Place the sliced green onions, cucumber, bell pepper and chopped tofu into a large mixing bowl.
Cook pasta al dente, making sure not to overcook it. Once done, drain over carrots in the colander (this acts as a subtle blanching for the carrots).
Combine pasta and carrots with vegetables in large bowl. Cover all with dressing and gently mix. Refrigerate until cold and then enjoy.
Serving Size: makes 8 servings