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!

Mary

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 This weeks recipe is being shared with A Wise Woman Build's Her Home, Tuesday's Tasty Tidbits, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, Full Plate @ Miz Helen's Country Cottage, Raising Homemakers , Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green, The Lady Behind the Curtain as well as the Hearth and Soul Blog Tour @ A Moderate Life. Head on over to their blogs and check out other fabulous recipes.

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Barefoot Contessa's Crunchy Noodle Salad

recipe adapted from Ina Garten

Ingredients:

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

Directions:

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.