Description
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Ingredients
- 3 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon fish sauce
- 1 tablespoon chili-garlic sauce
- 1 tablespoon fresh lime juice
- 1 ½ teaspoons seasoned rice vinegar
- ¼ teaspoon white sugar
- ½ (16 ounce) package farfalle (bow-tie) pasta
- ½ cup frozen peas, thawed
- ¼ cup shredded carrots
- ¼ cup thinly sliced red bell pepper
- 3 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons dry-roasted peanuts
- ½ teaspoon crushed red pepper flakes, or to taste
- 4 wedges lime
Instructions
- Whisk sesame oil
- vegetable oil
- soy sauce
- balsamic vinegar
- fish sauce
- chili-garlic sauce
- lime juice
- rice vinegar
- and sugar for dressing together in a small bowl until well combined. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes.
- Drain pasta
- rinse with cold water
- and return to the pot. Drizzle dressing over the pasta
- stir gently to combine. Add peas
- carrots
- bell pepper
- green onions
- cilantro
- peanuts
- and red pepper flakes; stir until well combined.
- Serve at room temperature with lime wedges
- or chill in the refrigerator for about 1 hour or longer.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4