667
Quick Notes: Grilling up something a little less American and a little more Asian? I did some sweet and sour chicken on the BBQ and made this Thai Inspired Pasta Salad for the side and it was perfect!
Ingredients
- 1 lb of orecchiette pasta, cooked to package specifications
- 1 cup shredded carrots
- 1 can pineapple tidbits, drained
- 1/3 cup crushed peanuts
- 1/2 red onion, thinly sliced and then halved
- 1 bunch cilantro, roughly chopped
- Sauce-
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup peanut butter
- 2 tablespoons lite soy
- Hot water
Instructions
- In a large saucepan over medium-high heat, warm the sesame oil.
- Add the minced garlic and red pepper flakes cook for 1-2 minutes. I kept this super mild because kids were eating it, but feel free to kick up the spice level here with another teaspoon if you like.Â
- Add the peanut butter and soy, and cook until the peanut butter gets melty. Remove from heat.Â
- Slowly whisk in the water just a little bit at a time. If you go too fast it's going to make the fat and water get all....not awesome. Do it slowly, and whisk in water until it is your desired thickness. You want it pretty thin so that it can cover the pasta well. It will firm up with refrigeration. All in all, you'll probably want to use about a half cup or so.Â
- In a large bowl, combine all the remaining ingredients and mix well. Pour over your peanut sauce, and stir until everything has a nice coat on it.Â
- Cover and refrigerate until serving.Â
Big fan of Thai flavors? Try this Shrimp Pad Thai with Spicy Peanut Sauce or our Thai Coconut Chicken Curry Soup!
