What a fabulous weekend! As I suspected, it was full to the brim of fun and good times. The weather was perfect and we definitely made the most of it. Getting back to reality might be a little difficult!
I like my pasta salads to have a lot of veggies, texture, and crunch. Most importantly they need to have a delicious dressing. A good example is this Crunchy Asian Noodle Salad.
Recently I went to the store to get the ingredients for Thai Broccoli Slaw Salad. To my great annoyance they were out of broccoli slaw. I stood in the produce section looking helpless for a few minutes while I came up with an alternate recipe in my head. Turns out, I am really glad they were out of broccoli slaw because I loved this salad. It checked off all of my pasta salad pre-reqs, it was crunchy, filled with veggies, and had a fabulous dressing.
I used whole wheat rotini as the base for the salad and added Napa cabbage, green onions, cilantro, and edamame. Everything is tossed with store bought Thai peanut sauce and topped with honey roasted peanuts. It is so easy to throw together. I think I can safely say it is my favorite pasta salad. It is definitely going to show up a lot on my summer menu. It is perfect served alongside anything that comes off the grill. I made this for a "wienerpalooza" party this weekend (more on that later) and it was a big hit.
You could certainly use your favorite store bought peanut sauce, but I used San-J Thai Peanut Sauce. I will admit that I first started using it because it was the only one my store carried, but after trying multiple brands it is my favorite.
Thai Peanut Pasta Salad
Lindsay at Perfecting the Pairing
· 14 oz box rotini pasta, cooked and drained (I used wheat)
· 1 head napa cabbage, shredded
· 1 bunch green onions, chopped
· 1 bunch cilantro, chopped
· 12 oz shelled edamame, defrosted
· 8 oz Thai peanut sauce, more or less to taste
· ½ cup chopped honey roasted peanuts
In a large bowl combine the cooked pasta, cabbage, green onions, cilantro, and edamame. Stir to combine. Add the peanut sauce in a few increments, stirring gently in between each addition to coat the salad. Add more to taste. Finish with the chopped peanuts.