This Asian-inspired pasta salad features penne pasta and veggies coated in a homemade peanut sauce.
1/2 cup creamy peanut butter (not natural or old-fashioned)
1/2 cup low-sodium chicken or vegetable broth
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
1/2 teaspoon sriracha
3/4 cup whole-wheat penne
1/4 cup frozen edamame
1/4 cup small broccoli florets
1/4 cup snow peas
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup chopped radish
1/4 cup shredded carrots
2 scallions, sliced
How to Make It
Make peanut sauce: Combine all ingredients in a medium pan. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring until sauce is thick, about 2 minutes. Let cool.
Make noodle salad: Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes, adding edamame for last 3 minutes and broccoli and snow peas for last minute. Drain; run under cold water. Transfer to a large bowl, shaking off excess water. Add remaining vegetables. Toss with 1/4 cup sauce.