Food & Cooking Recipes Salad Recipes Pasta Salad with Broccoli and Peanuts 3.6 (100) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print