Fresh Pasta Salad with Asian Peanut Dressing

Pasta and Broccoli with Asian Peanut DressingBroccoli was on sale this past week, so I decided to pick up a head of it. As I cleaned the broccoli, I thought of what I was going to do with it. I first thought of a simple steam, then a sautee with fresh garlic and oyster sauce. Ok, I admit, I was thinking of an Asian flavored dish, as well as my wife. What would she like? Pasta! My wife loves pasta, so here I had pasta and broccoli. Thinking that my kids would not go near broccoli, I soon realized I could do whatever I wanted. A mixed pasta with a peanut dressing. The dressing is so delicious; a mix of peanut butter, rice wine vinegar, chili flakes, and soy sauce? Come on, lets get started.

This dish is family style, so if anyone has peanut allergies, probably not the best to have around the table, especially with the little ones.

Ingredients:

  • 1/2 box of medium shell pasta
  • 1/4 box small macaroni pasta
  • 1/4 cup of course salt
  • 1 head of broccoli, trimmed and cleaned. Trim the heads, with about an inch of the stalk into bite sized pieces
  • 3 tbsp vegetable oil
  • 1 tsp chili flakes (hold back for less heat)
  • 1/2 cup of water
  • 1 tbsp creamy peanut butter
  • 1/4 cup rice wine vinegar
  • 2 tablespoons of soy sauce
  • 2 shallots, thinly sliced
  • salted peanuts, rough chopped, toasted on the stove

Begin by bringing a large pot of water to a boil. Once it begins to boil, add the course salt. As with any pasta, you want the pasta water to taste like the sea or ocean, salty. Add in the pastas, and cook until al dente. Drain and rinse with cold water. Set aside.

Heat one tablespoon of the oil into a large skillet and bring to temperature. Add the broccoli, chili flakes, and 1/2 cup of water. Cover this up and let this cook on medium-high heat for at least 5 minutes. Remove the cover, and cook for another couple of minutes. The goal is to not overcook the broccoli.

Once you are ready, get a large bowl ready. To this bowl, add in the vinegar, soy sauce, 2 tablespoons of oil, and peanut butter. Whisk this until you have a nice smooth dressing.

To a small skillet, toss in the salted peanuts, and cook on medium heat for about 5 minutes. This will begin to roast the peanuts, and bring out some of the oils.

To the bowl, add in the cooled pasta, top with the broccoli, add in the peanuts, and give this several tosses, coating all of your items in the bowl.

Serve from the bowl, or add to a nice family-style platter. This is great both at room temperatures as well as chilled. The great thing about this dish is that you get all kinds of great flavors, from the chili flakes, to the creaminess of the peanut butter, the saltiness from the soy, and the tartness from the vinegar. A real treat for your palette.

    If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

    Dax Phillips

    Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

    One thought on “Fresh Pasta Salad with Asian Peanut Dressing

    Leave a Reply

    Your email address will not be published. Required fields are marked *