I have a feeling you will become very popular if you serve this salad to friends, family, or work event. The dressing, in my opinion, is what gives this pasta salad so much character.
The dressing is so good you will want to experiment putting it on other foods, including a salad made with actual greens or lettuce.
If you are sensitive to spice you can omit the chili sauce mentioned in the ingredient list of opt for just a tiny dash of cayenne pepper. The dressing does not need to be so spicy you will breathe fire. Just be sure to give it the lightest hint of kick because the spice really brings the other flavors out.
Ingredients
- 1 pound linguine noodles (cook according to manufacturers instructions)
- 3 chicken breasts, cooked and sliced or chopped, about 4 cups
- 5 carrots, peeled and thinly shaved into ribbons
- 3 seedless cucumbers, thinly shaved into ribbons
- 2 bell peppers, red, yellow or orange, seeded and thinly sliced
- 6 green onions, chopped thinly
- ½ bunch cilantro leaves, chopped
- 1 tablespoon olive oil
For the Peanut Dressing
- 4 garlic cloves, minced or pressed
- 1-inch knob of ginger, peeled and grated
- ½ cup creamy peanut butter
- ⅓ to ½ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon hot chile sauce, like Sambal Olek
Instructions
- Cook the linguine noodles according to the package directions. Strain the noodles, then immediatly coat with 1 tablespoon of olive oil while noodles are still wet. Place in the fridge to chill completely (15-20 minutes)
- Combine the chilled nooldes and all of the vegetables in a large bowl.
- Add the ingredients for the dressing to a blender and blend until smooth. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.
Recipe source: Foodie Crush
Photo source: Pinch of Yum
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