An Asian flair to this Asian Pasta Toss Salad from soy sauce, rice wine vinegar and dark sesame oil.
1 package (8 ounces) linguine pasta
1 bunch green onions (for 1/2 cup chopped)
3 medium roma tomatoes (for 1-cup diced)
2 medium celery ribs (for 3/4-cup diced)
1 medium Kirby (pickling) cucumber (for about 3/4-cup)
1/4 cup olive oil
3 tablespoons creamy peanut butter
1/4 cup soy sauce
1/4 cup sugar
4 teaspoons rice wine vinegaror distilled white vinegar
1 teaspoon bottled ground ginger
1 teaspoon dark sesame oil
1/4 teaspoon ground cayenne pepper, or to taste
1/4 cup unsalted roasted peanuts (optional)
Bring 2-1/2-quarts unsalted water to boil in covered 4-1/2-quart or larger Dutch oven or soup pot. When water reaches rapid boil, add pasta and cook until tender according to package directions (about 9 to 12 minutes).
Meanwhile, chop green onions, using all of white part and enough tender green tops to make 1/2 cup. Place in a 3-quart or larger bowl. Core and dice tomatoes; add to bowl. Dice cucumber (not peeled); add to bowl.
In 2-cup or larger mixing bowl, place oil, peanut butter, soy sauce, sugar, ginger and vinegar, sesame oil and cayenne pepper. Stir with whisk or fork to mix well. Set aside. If using peanuts, coarsely chop. Set aside.
When pasta is tender, drain well and add to bowl. Pour reserved sauce on top and toss well to coat. Divide pasta and vegetables evenly among four plates. Top each serving with one tablespoon of the reserved peanuts, if desired. Serve at once.
Recipe makes 4 servings.
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