Serves 6, or more
- 1pound whole wheat elbow pasta, or your favorite shape
- 1/2cup creamy peanut butter (I used natural unsweetened, which is grittier, but use what you like)
- 1heaping tablespoon white miso
- 2tablespoons apple cider vinegar, or rice wine vinegar
- 1 to 2teaspoons chili garlic sauce, to taste (get a jar of the Huy Fong and stash it in the fridge — it’s ridiculously good)
- 2teaspoons chopped ginger
- 1garlic clove, minced
- 2tablespoons honey (or less, if using sweetened peanut butter)
- 3 to 5dashes sesame oil, to taste
- 1bunch scallions, trimmed and sliced
- 1/2large watermelon radish, cut into 2-inch sticks
- 1medium carrot, peeled and cut into 2-inch sticks
- 1cup broccoli florets, blanched or lightly steamed, chopped
- 8sprigs fresh cilantro, chopped, legs and all, plus extra for garnish
- Roasted peanuts, for garnish
Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.
In a medium mixing bowl, place peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly. Taste for seasoning.
Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well. Taste for seasoning.
Garnish with reserved vegetables, cilantro, and peanuts. Serve at room temperature.
By mrslarkin
Author Notes: This is not your average macaroni salad. —mrslarkin
Food52 Review: WHO: Mrslarkin is a pastry chef from Pound Ridge, NY, where she sells her baked goods at regional farmers markets.
WHAT: A picnic-worthy pasta salad that subs mayonnaise for peanut sauce.
HOW: Combine peanut butter with miso until creamy, then add some spice with vinegar and chili garlic sauce, and finish with honey and sesame oil to take the edge off the sauce. Toss with elbow pasta, scallions, watermelon radish, carrots, broccoli florets, and chopped cilantro. Serve with chopped peanuts.
WHY WE LOVE IT: The combination of peanut butter, miso, and vinegar results in a creamy sauce that will have you licking your bowl. And while many Asian-inspired peanut butter dishes are heavy, this one is light enough to serve as a side or pack for a barbecue. Bonus points: This pasta salad won’t spoil before the party’s over. —The Editors
***Grabbed from: http://food52.com/recipes/28689-miso-peanut-pasta-salad