Pasta soaks up this tasty peanut sauce, so don't worry if it looks watery; it will thicken as it sits. If you're taking your salad to go, stir in a couple of teaspoons of hot water to thin out the sauce right before you dig in.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 2 servings
Ingredients
Method
In large bowl, whisk together peanut butter, vinegar, soy sauce and sesame oil; gradually whisk in hot water until smooth. Add pasta, peas, green onions, zucchini and carrots; toss to coat.
(Make-ahead: Refrigerate in airtight container for up to 6 hours; stir in hot water, 1/2 tsp at a time, until sauce reaches desired consistency.)
Sprinkle with peanuts.
Tip from The Test Kitchen: Toss leftover cooked pasta with vegetable oil before storing it in the fridge. That way, the noodles won't stick together.
Nutritional facts per serving: about
- Fibre 8 g
- Sodium 694 mg
- Sugars 10 g
- Protein 21 g
- Calories 518.0
- Total fat 24 g
- Potassium 671 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 60 g
%RDI
- Iron 27.0
- Folate 95.0
- Calcium 7.0
- Vitamin A 81.0
- Vitamin C 33.0
