Pasta Salad with Broccoli and Peanuts

Prep Time:
35 mins
Total Time:
35 mins

The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.


  • Coarse salt

  • ½ pound whole-wheat fusilli

  • 2 heads (2 pounds) broccoli

  • 3 tablespoons vegetable oil

  • ½ teaspoon red-pepper flakes

  • ¼ cup rice vinegar

  • 2 tablespoons smooth peanut butter

  • 3 tablespoons soy sauce

  • 1 bunch scallions, thinly sliced crosswise (1 cup)

  • ½ 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.

    pasta salad

Cook's Notes

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

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