"Thai" this simple pasta salad

 

This is a recipe you’ll love if you’re a novice cook like me, but still want to enjoy an amazing Asian inspired dish on a time crunch! While there are measurements involved, you can really use as much or as little of everything as you want. (It also makes it really difficult to mess up!) Here’s what you need:

  • 1 lb your choice of pasta
  • 1 cucumber
  • 1 yellow bell pepper
  • 2 C grape tomatoes
  • ¾ C peanut sauce
  • ¼ C fresh cilantro
  • Salt & pepper to taste

First, cook your pasta in a large pot of boiling, salted water. Drain the pasta, rinse with cold water and set aside.

Next, wash all of your vegetables and prepare your cutting board and knife for a lot of chopping! Cut your cucumber into thin slices and set aside. Remove the center of your yellow bell pepper and dice the remaining pepper into cubes. Halve the cherry tomatoes and finely chop the cilantro.

The last step is simple; mix it all together with the peanut sauce. You can eat it either cold or warm, but I definitely prefer my pasta salad chilled. Enjoy!

 

Recipes courtesy of San-J International, Inc.

 

Caitlin Hutchinson

The Association for Dressings & Sauces