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Mango & Peanut Sauce Pasta Salad
Instrucciones
1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat.
2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.
2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.
Nutricion
Nutrition Information: Each serving (1/10 of recipe) contains 376 calories, 52 g carbohydrate (17% Daily Value), 4 g fiber (17% Daily Value), 12 g protein (24% Daily Value), 15 g fat (22% daily value), 3 g saturated fat (13% Daily Value), 0 mg cholesterol (0% Daily Value), 946 mg sodium (39% Daily Value), and 423 mg potassium (12% Daily Value).
Porciones:
Categoría de Receta:
Entrada, Ensaladas, Plato de acompañamiento, Vegetariano
Tiempo de preparación:
10 minutes
Tiempo de Cocción:
15 minutes
Ingredientes
1 | tablespoon salt (optional) |
1 | 1-pound box bow-tie pasta (or shape of choice) |
3 | tablespoons toasted sesame oil |
3/4 | cup creamy peanut butter |
1/2 | cup soy sauce |
2 | tablespoons vinegar |
1 | tablespoon hot sauce |
1 | 1-inch piece fresh ginger, grated (about 1 tablespoon) |
2 | tablespoons sugar |
3 | large mangos (about 3 pounds total), peeled, pitted and diced |
2 | red bell peppers, seeded and diced (about 1 cup) |
2 | scallions, chopped (about ½ cup) |
1/3 | cup chopped fresh cilantro |