Recipe courtesy of Gourmet Magazine

Penne and Vegetable Salad with Indonesian Peanut Sauce

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.;
  1. In a blender or food processor blend all the ingredients until smooth.;