Crunchy Noodle Salad With Peanut Butter

Betty Graves


My son is a vegetarian and it is something else trying to come up with recipes he would like. Barefoot Contessa had this recipe on her site and I thought I would give it a try. My son request this recipe now when he comes to visit. The peanut butter in this gives it a wonderful flavor.

pinch tips: Perfect Pasta Every Time



6 people


25 Min


Stove Top


1/2 lb
thin spaghetti
1 small
can of peas
1 c
vegetable oil
1 Tbsp
rice wine vinegar
1 Tbsp
soy sauce
1 Tbsp
1 Tbsp
sesame seeds
1/2 c
peanut butter
1/2 tsp
salt (be careful because of the salt in the soy sauce
1 tsp
freshly ground pepper
red bell pepper, cored and seeded, and thinly sliced
green onions with green parts diced
3 Tbsp
fresh parsley leaves
1/2 c
diced tomatoes
note: use salted peanuts on top if desired
also add 1 garlic clove minced (it called for two but i didn't use 2) and it was good.
also add 1/2 tsp. ginger. it called for one tsp. but i only used 1/2 and liked it better.

Directions Step-By-Step

Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions. Drain and set aside.
For the Dressing:
whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter,salt to taste, and the pepper in a medium bowl.
Combine the spaghetti, peppers and scallions diced tomatoes in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
Top with peanuts if desired. This is such a great recipe for our vegetarians.

About this Recipe

Course/Dish: Pasta, Salads
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtag: #spaghetti