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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

100 Ratings
  • 5 star values: 24
  • 4 star values: 40
  • 3 star values: 16
  • 2 star values: 16
  • 1 star values: 4
Rating: Unrated
tried it and it was gross, didn't like the vinegar
Rating: Unrated
if you rinse the pasta, you also rinse off the starch released during cooking, which could make the noodles stick while they cool.
Rating: Unrated
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.
Rating: Unrated
rinse pasta?
Rating: Unrated
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. :-)