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Pasta Salad with Broccoli and Peanuts

Whole-wheat pasta is just what it sounds like -- pasta made using the whole grain of the wheat, which gives it a slight nutty taste. Because the bran and germ have not been removed, whole-wheat pasta is high in fiber.

  • Prep:
  • Total Time:
  • Servings: 4
Pasta Salad with Broccoli and Peanuts

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.

Reviews (5)

  • 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. :-)

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