SALAD, Thai Peanut Pasta Salad (Erika)
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Erika ** I added about 3 cooked chicken breasts and 1 cup of spinach and doubled the amount of dressing.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
quick
salads
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cloves garlic minced
- 4 green onions sliced
- 1 small cucumber seeded and chopped
- 2 c. uncooked pasta
- 1/4 c. cider vinegar
- 2 tb. sugar
- 3 tb. creamy peanut butter
- 2 tb. soy sauce
- 1 tb. fresh ginger minced
- 2 medium carrots coarsely shredded (1 cup)
- 1 c. fresh cilantro chopped
- Carbohydrate 309.358125054366 g
- Cholesterol 327.04 mg
- Fat 33.3095000021539 g
- Fiber 16.9189998926522 g
- Protein 78.571700025857 g
- Saturated Fat 6.11691000029105 g
- Serving Size 1 1 Serving (1531g)
- Sodium 7234.73584755319 mg
- Sugar 292.439125161714 g
- Trans Fat 5.18804000098651 g
- Calories 1801 calories
Cook, drain, and rinse pasta. 2. Meanwhile, in small bowl, combine vinegar, sugar peanut butter, soy sauce, ginger, and garlic. Beat with whisk until well blended. 3. In a large bowl, combine cooked pasta, cucumber, carrots, and green onions. Mix gently. 4. Pour dressing over pasta mixture and toss gently to coat.
