New This Month

Pasta Salad with Broccoli and Peanuts


The peanut butter, rice vinegar, and soy sauce give this pasta salad an Asian flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006


  • Coarse salt
  • 1/2 pound whole-wheat fusilli
  • 2 heads (2 pounds) broccoli
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup rice vinegar
  • 2 tablespoons smooth peanut butter
  • 3 tablespoons soy sauce
  • 1 bunch scallions, thinly sliced crosswise (1 cup)
  • 1/2 cup roasted peanuts, coarsely chopped


  1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.

  2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.

  3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.

  4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

Cook's Notes

Because the bran and germ have not been removed, whole-wheat pasta is high in fiber.

Reviews Add a comment

  • Barbar02
    10 SEP, 2012
    tried it and it was gross, didn't like the vinegar
  • minicaretti
    21 AUG, 2009
    if you rinse the pasta, you also rinse off the starch released during cooking, which could make the noodles stick while they cool.
  • francescakins
    13 AUG, 2009
    If you rinse the pasta, you cool it down faster. I'm assuming that the goal is to have the pasta salad room temp. That's my thinking at least.
  • tknb
    10 OCT, 2008
    rinse pasta?
  • timdebthomas
    26 FEB, 2008
    this is a wonderful spring/summer salad! it's so easy to make and my family loves it with a piece of salmon or some kind of light protein. If i'm really pressed for time, instead of cooking the broccoli in the skillet. I will add the broccol to the pasta water for just a few minutes to cook. Just drain well, and add a pinch of pepper flakes to the tossed salad. Then there is one less pot to clean. :-)