Penne and Vegetable Salad with Indonesian Peanut Sauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 servings

Ingredients
  • 1/4 pound green beans, cut diagonally into 1/2-inch pieces
  • 1/2 pound penne, cooked al dente
  • 1 carrot, halved lengthwise and sliced thin diagonally
  • 1/2 large seedless cucumber, quartered lengthwise, seeded, and sliced thin diagonally
  • 4 scallions, cut diagonally into 1/4-inch pieces
  • 1/4 cup roasted peanuts, chopped
  • Indonesian Peanut Sauce, recipe follows
  • 1/2 cup water
  • 1/4 cup, plus 2 tablespoons creamy peanut butter
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoons fresh lemon juice
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/8 teaspoon ground cumin
  • Pinch turmeric
Directions
  • In a saucepan of boiling salted water blanch the beans for 1 minute. Drain and refresh under cold water. Drain well and add to the penne with the carrot, cucumber, and scallions. Just before serving, add the sauce and sprinkle with the peanuts.

  • In a blender or food processor blend all the ingredients until smooth.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Red Pepper Penne with Cherry Tomato Puttanesca

    Recipe courtesy of Rachael Ray