Call it a picnic, call it alfresco dining, you’ve no business opening a cooler on a patch of grass if it doesn’t include a pasta salad. Though there’s nothing wrong with the mayo classic, you can freshen the menu with this creamy but light Asian style sauce. These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.
2 tablespoons smooth peanut butter
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 tablespoon soy sauce
1 minced clove of garlic
2 teaspoons fresh grated ginger
2 teaspoons honey
250 g spaghettini noodles
sliced spring onion
diced red pepper
In a small microwaveable bowl, heat 2 tablespoons smooth peanut butter for about 15 seconds till softened.
Add 2 tablespoons seasoned rice vinegar, 1 teaspoon sesame oil, 1 teaspoon vegetable oil, 1 tablespoon soy sauce, 1 minced clove of garlic, 2 teaspoons fresh grated ginger and 2 teaspoons honey. Whisk until smooth.
Cook 250 g spaghettini noodles till al dente. Toss with sauce.
Serve warm or cold topped with diced cucumber, sliced spring onion, diced red pepper and cilantro.