Noodle Salad with Peanut Lime Vinaigrette (adapted from Food.com)
1/2 pound cooked al dente and cooled thin pasta
2-4 scallions, chopped
1/3 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
roasted peanuts, chopped,save all for garnish
1 tablespoon sesame seed, with additional for garnish (optional)
1/4 teaspoon ground ginger
1/4 teaspoon dried garlic
1/8 teaspoon chili powder
3 tablespoons fresh parsley leaves
1 1/2 tablespoons unsalted creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
1/2 cup olive oil
1 teaspoon sesame oil
salt and pepper to taste
To make dressing: In a food processor, process everything.
Scrape into a bowl and wait for half an hour for the flavors to develop.
To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
Serve at room temperature