Easy - 35 MIN
Thai pasta salad with peanut butter sauce
The products you need
Pasta with vegetables
Vegetable Fusilli
Ingredients for the salad
Number of People
4
250
g of Panzani Fusilli Tricolore pasta
0.25
small red cabbage, chopped
2
medium carrots
4
medium leeks, sliced
150
g of lettuce, coarsely chopped
Ingredients for the sauce
Number of People
4
60
ml of orange juice
1
tablespoon of peanut butter
2
tablespoons of rice vinegar
1
tablespoon of honey
1
grated garlic clove (optional)
0.25
teaspoon of pepper
Ingredients for the garnish
Number of People
4
3
tablespoons coarsely chopped, roasted and salted peanuts
2
tablespoons of chopped green leek
2
tablespoons of rice vinegar
1
tablespoon of coriander leaves
Preparing the pasta
1
In a large saucepan of boiling salted water, cook the Panzani Fusilli Tricolore pasta for around 8 to 10 minutes. Once ready, drain and rinse in cold water. Put to one side.
Preparing the sauce
1
In a large bowl, add the orange juice, peanut butter, rice vinegar, honey, grated garlic and pepper.
2
Mix all the ingredients with a fork until the sauce is smooth. Set aside.
Assembling the salad
1
Using a sharp knife, peel and slice the carrots into thin strips.
2
In a large bowl, add the lettuce, chopped red cabbage, carrot strips and leeks.
3
Add the Fusilli Tricolore pasta and pour over the peanut butter sauce.
4
Gently mix all the ingredients with a pair of tongs until the salad is completely coated and well mixed. Season to taste with pepper if desired.
5
Garnish the Thai noodle salad with roasted and crushed peanuts, chopped green leek and coriander leaves. Serve immediately!
