tasty tuesday ~ barefoot contessa's crunchy noodle salad

Look at all those crunchy fresh veggies that just make this salad sing!
I can always count on the Barefoot Contessa to save me on a hot summer evening when I have no idea what I will be making for dinner. I grab a cookbook head to the Food Network site and tadaa...magic happens. This little number is form the website and it's just what the doctor ordered. The fresh veggies provide the crunch to this noodle salad. The creamy peanut butter adds a little Thai flare . It's cold and crunchy filled with lots of little surprises. Perfect for a hot summer night! Give it a try.
Celebrate the Feast!

Barefoot Contessa's Crunchy Noodle Salad
recipe adapted from Ina Garten

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
Mary L. on Foodista