Thai Peanut Pasta Salad

Thai Peanut Salad

Salt (to taste)
1 lb. Gluten free pasta (or your favorite pasta)
1 English seedless cucumber, thinly sliced
1 Yellow bell pepper, seeded and diced
2 C. Grape tomatoes, halved
3/4 C. Thai Peanut Sauce
1/4 C. Fresh cilantro, chopped
Black pepper, freshly ground (to taste) 

Bring a large pot of salted water to a boil.  Cook the pasta according to the package directions.  Drain and rinse with cold water.

Combine pasta with the cucumber, yellow bell pepper and tomatoes in a large bowl.  Pour the Thai Peanut Sauce over the pasta and vegetables and stir to coat.  Add cilantro and stir.  Taste and add extra Thai Peanut Sauce, salt or pepper, if desired. 

Serves:  8

Courtesy of San-J International, Inc. for recipe and photograph.