Ahhh, there’s something about summer, right? Whether it’s cool popsicles, get togethers with good friends or simply basking in the sun, the season is packed with oodles of fun (and yummy!) things to enjoy.
This weekend we had an opportunity to do many of the above, including hanging out with good friends. One of my favorite things to do is whip up recipes for a group of people and this past Saturday’s potluck at our friends’ house allowed me to do just that.
Naturally, I also put together a plate of those heavenly brownies I made last week (and they were devoured rather quickly). But I also had a chance to make two pasta salads, the first being a delicious spin on one of my favorite ethnic dishes, Thai Peanut Noodles. Check it out …
Keywords: boil saute thai pasta salad gluten-free vegetarian vegan quinoa peanut butter picnic barbecue
- 8 ounces cooked quinoa pasta (or gluten-free pasta of choice)
- 15-ounce can of garbanzo beans (chickpeas)
- 1 cup fresh green beans, rinsed and chopped
- 1 cup fresh asparagus, rinsed and chopped
- 1 Tablespoon olive oil
- 1/4 cup gluten-free soy sauce or tamari
- fresh juice of 1/2 an orange
- 1/4 cup toasted sesame oil
- 1/4 cup light brown sugar
- 2 tablespoons natural peanut butter
- 1 tablespoon arrowroot or tapioca starch
- 3 cloves garlic, minced
- 2 Tablespoons sesame seeds
Prepare pasta according to package. When thoroughly cooked, place in a colander and rinse with cold water. Place pasta and chickpeas in a large bowl, then set aside.
Heat olive oil in a medium saucepan, add green beans and asparagus, and sauté for 4-5 minutes. Remove from heat and cool for 10 to 15 minutes before adding to pasta and chickpea mixture.
In a medium saucepan, combine soy sauce, orange juice, sesame oil, light brown sugar, peanut butter, starch and garlic, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and cool for 10 minutes before pouring over pasta mixture, stirring to combine.
Sprinkle sesame seeds on top, stirring again to fully incorporate. Store in refrigerator for at least 30 minutes or until ready to serve.
Everyone loved this salad and, since there were no leftovers to spare, I will definitely be making it again. It is a new favorite!