Ingredients and Weight:
- 1 pound dried fusilli or penne pasta
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow or orange bell pepper
- 1 cup snap peas, trimmed and halved
- 1 cup snow peas, trimmed and halved
- 1 cup chopped broccoli florets
- 1 cup chopped carrots
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
Dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup sesame oil
- 1 tablespoon Sriracha sauce (optional)
- 1 teaspoon lime juice
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the bell peppers, snap peas, snow peas, broccoli, carrots, red onion, cilantro, and peanuts.
- In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, Sriracha (if using), and lime juice.
- Pour the dressing over the vegetables and pasta. Toss to combine.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Colorful and vibrant
- Crunchy and refreshing
- Slightly spicy and sweet
- Perfect for a light lunch or as a side dish
User Comments:
- "This salad is so refreshing and delicious! I love the combination of flavors."
- "It's the perfect balance of spicy and sweet."
- "This is a great way to use up leftover vegetables."
- "It's easy to make and always a crowd-pleaser."
- "I've made this salad several times and it's always a hit."
Special Precautions and Tips:
- If you don't have Sriracha sauce, you can substitute with a different hot sauce.
- If you can't find all of the vegetables listed, feel free to substitute with other favorites.
- To make the salad ahead of time, simply combine the dressing and vegetables in a bowl. Add the cooked pasta just before serving.
- This salad is best served chilled.
