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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: 35 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, May 2006

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Reviews (5)

  • 10 Sep, 2012

    tried it and it was gross, didn't like the vinegar

  • 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.

  • 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.

  • 10 Oct, 2008

    rinse pasta?

  • 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. :-)