The Peanut Butter Noodle Salad recipe you love, made extra creamy and bulked up with tons of veggies. We love having this in the fridge for easy lunches and dinners!
1/2poundwhole wheat spaghetti noodles
1medium cucumberpeeled, quartered and sliced
2medium carrotspeeled and sliced
1large redyellow, or orange bell pepper, diced
1bunch scallionspeeled and sliced into rounds (reserve upper green parts for garnish)
1/2cupcreamy peanut butter
1/3cuprice wine vinegar
1/4cupTamari or soy sauce
2teaspoonsgrated and peeled fresh ginger root
1medium garlic cloveminced
Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
Top with peanuts and remaining scallions. Serve.
Keeps well in an airtight container in the refrigerator for about 3 days.