814- Thaï Pasta Salad with Peanut Butter Sauce / سلطة المعكرونة التايلاندية بصلصة زبدة الكاوكاو
For the Salad:
250 grams (8.8 oz)Panzani Fusilli Tricolore pasta
1/4 small red cabbage, chopped
2 medium carrots
4 medium leeks, sliced
150 grams (5.2 oz) lettuce, roughly chopped
For the sauce:
60 milliliters (1/2 cup) orange juice
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 garlic clove, grated (optional)
1/4 teaspoon pepper
3 tablespoons roasted and salted peanuts, roughly chopped
2 tablespoons chopped green leek
Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the Panzani Fusilli Tricolore pasta for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.
Step 2: Preparing the sauce
2- In a large bowl, add the orange juice, peanut butter, rice vinegar, honey, grated garlic, and pepper.
3- Whisk all the ingredients together with a fork until the sauce becomes homogeneous. Set aside.
Step 3: Assembling the salad
4- Using a sharp knife, peel and cut the carrots into thin strips.
5- In a large bowl, add the lettuce, chopped red cabbage, carrots strips, and leeks.
6- Add the fusilli tri-colore pasta to the vegetables and pour over it the peanut butter sauce.
7- Gently mix all the ingredients together using tongs until the salad is completely coated and well combined. Season to taste with pepper if desired.
8- Garnish the thaï pasta salad with roasted and peanut chunks and chopped green leek, and cilantro leaves. Serve immediately!