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Serious Heat: Dressing Up Pasta Salad
Pasta salad is my absolute favorite summer picnic indulgence. But I wanted a twist to make it a memorable side dish, especially for a picnic potluck. Last year, I found an old Bon Appétit recipe that used an Asian-inspired base for the dressing: a mixture of sesame oil, honey, soy sauce, balsamic vinegar and a kick of cayenne powder. I added a little mayonnaise into the sauce as a personal preference (what's a pasta salad without a hit of mayo?), and additional vegetables on hand.
The Asian-style dressing delivers a unique touch to the pasta, along with the slight fire from the cayenne. The crunch of the honey-roasted peanuts adds texture and sweetness, making the total combination my go-to recipe for pasta salads.
What's your twist on pasta salad?
Serious Heat: Dressing Up Pasta Salad
About This Recipe
| Yield: | 6 to 8 |
| Rated: |  |
Ingredients
- 1 pound fusilli or any other preferred pasta shape
- 4 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1/2 cup mayonnaise
- 1 to 2 teaspoons cayenne pepper
- 1 teaspoon canola oil
- 3 red bell peppers, seeded, thinly sliced
- 3 cups snow peas
- 3 scallions, thinly sliced
- 3/4 cup honey-roasted peanuts, coarsely chopped
Procedures
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1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
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2
In a small bowl, whisk sesame oil, honey, soy sauce, vinegar, cayenne pepper and mayonnaise to blend. Season to taste with salt and pepper.
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3
Mix half of dressing into pasta.
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4
Heat canola oil in heavy large pot over medium-high heat. Add bell peppers, peas and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta.
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5
Season with salt. Mix in peanuts, scallions and enough dressing to coat. Serve.
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