Cold Pasta Salad with Peanut Sauce

I have loved peanut sauce for a very long time. The first time I had this rich but utterly addictive sauce was when I worked for Williams Sonoma back in LA. They used to and still do sell a bottle of the stuff. Back then it was 3 dollars! Now it is way too much for even a treat. So over the years, I have tried to make my own that tasted like the bottle I so dearly loved. I think I’ve come close!

The best way I like eating this fabulous peanut sauce is poured over penne pasta with chicken, broccoli, water chestnuts and green onions. I’ve loved it hot. But it also makes a fantastic pasta salad. This Pasta salad is an excellent alternative to the usual pasta salad you find at any picnic here in the states and will please most anyone who likes peanut sauce. It has that Asian flair, but really this salad has almost nothing to do with traditional Asian dishes. I just think all these flavors go together deliciously.

I used Penne as the pasta choice as it works great for serving at picnics, but you can use any shape you desire. You most certainly can use tofu instead of the grilled chicken. If you use tofu, this would be a totally vegan. In fact, I might use this teriyaki-baked tofu that I can’t get enough of, it would be perfect. This peanut sauce is not too spicy, it just has enough zip to make your tongue sing!

This peanut sauce is addictive. It can be served as a dip for skewers of chicken or pored over steamed vegetables as well as over pasta. I hope you try this fantastic pasta salad. Let me know in the comments below what you think.

5 from 1 vote

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Cold Pasta Salad with Peanut Sauce

Prep Time

20 mins

chilling

2 hrs

 

A slightly zippy pasta sald coated with creamy peanut sauce.

Course: Brunch, Pasta, Pasta salad, picnic

Cuisine: American, Asian

Keyword: Peanut sauce

Servings: 8

Ingredients

Peanut sauce

• 1 cup creamy peanut butter
• 1 12-13.5 oz can coconut milk about 1 ½ cups
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons dark brown sugar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves grated or finely minced
• 1 tablespoon Hot chili sesame oil
• 1 tablespoon toasted sesame oil

Pasta salad

• 1 lb pasta, any shape for salad
• 2 cups cubed grilled chicken
• 2 cups blanched broccoli florets
• 1 cup diced red bell pepper
• 1 8 oz can sliced water chestnuts
• ½ cup green onions
• 1 8 oz can sliced water chestnuts
• 1 cup roasted salted peanuts.
• Lime wedges for garnishing

Instructions

To Make the Peanut sauce

1. In a medium bowl, whisk together the peanut butter, coconut milk, fresh lime juice, soy sauce, brown sugar, grated ginger, grated garlic, hot chili sesame oil, and toasted sesame oil. 
   

2. Place in the refrigerator to chill while you cook the pasta.
   

To Make the Pasta Salad

1. Cook the pasta according to package directions for al dente in salted water. 
   

2. Rinse the cooked pasta in cold water to stop the cooking and drain.
   

3. In a large bowl add in the cooked pasta, broccoli, red bell pepper, water chestnuts, and chopped green onion. 
   

4. Pour the peanut sauce over the pasta, chicken, and vegetables. Toss to combine being careful not to break up the ingredients too much. 
   

5. Cover and let chill for at least 2 hours or overnight. 
   

6. When ready to serve Toss the pasta salad again to make sure every thing is coated. 
   

7. Coarsely chop the peanuts and sprinkle over the top. 
   

8. Serve with more chopped peanuts, sliced green onions and lime wedges if desired.