Peanut Pasta Salad

4 servings


2 heaping cups bow-tie pasta

1/2 of a small head of Napa cabbage, coarsely chopped (~4 C)

1/2 of a medium sweet red bell pepper, cut into 1/4" dice

4 large scallions, white and green parts, thinly sliced

1/2 C peanut butter

1/4 C rice vinegar (any mild white vinegar will work)

3 T soy sauce

2 T honey

1 T sesame oil

1/4 C water

~3/4 tsp chili oil (or substitute minced hot pepper)

3/4 C unsalted dry-roasted peanuts


1. Cook the pasta in boiling water until al dente, about 12 minutes. Drain and rinse. Transfer the pasta to a large bowl. Add the cabbage, red bell pepper, scallions (and minced hot pepper if using) and toss well.

2. In a medium bowl, whisk the peanut butter, vinegar, soy sauce, honey and sesame oil until smooth. Whisk in the water. Add the chili oil (if using), 1/4 tsp at a time, to taste. Set aside 1/4 C of the peanut dressing in a small bowl. Pour the rest over the salad, sprinkle the peanuts on top, and toss until well coated. Transfer to a bowl and pass the reserved dressing alongside.