Pasta Salad with Broccoli and Peanuts

‘Tis the season for pot luck parties and picnics and this pasta salad with broccoli and peanuts should be at the top of your list for easy entertaining. I made this recipe for my family picnic here, and the whole family enjoyed it. This pasta salad has Thai flavors as it combines peanuts, soy sauce, and rice vinegar – some of my favorite ingredients!

This is one of those recipes you can use when you’re heading outside because there’s no mayonnaise or other creamy base that you might worry about in the heat.

TIP: keep any salad chilled by filling a large bowl with ice, and then nestling a smaller bowl filled with the salad, inside the bigger bowl. The ice will surround the smaller bowl and keep it cool.

We enjoyed this with cold fried chicken, a cheese board, and fresh baked cookies for dessert. It’s also a super addition to any buffet table when you bring a dish to a cookout, family reunion, or other pot luck party.

Here’s the recipe for the pasta salad which was originally shared by Martha Stewart.

Pasta Salad with Broccoli and Peanuts

• Coarse salt
• 1/2 pound whole-wheat fusilli
• 2 heads (2 pounds) broccoli
• 3 tablespoons vegetable oil
• 1/2 teaspoon red-pepper flakes
• 1/4 cup rice vinegar
• 2 tablespoons smooth peanut butter
• 3 tablespoons soy sauce
• 1 bunch scallions, thinly sliced crosswise (1 cup)
• 1/2 cup roasted peanuts, coarsely chopped

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside. 

Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces. TIP: for a shortcut, use a steamer bag of frozen broccoli instead, and skip the cooking process below. Just add steamed broccoli to pasta salad and dressing.

Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.

In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

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