Take-out Tuesday, Asian Pasta Salad with Creamy Coconut Dressing
I hope you enjoyed a lovely May weekend!
We did some boating, and ran for the roses crawled for the toys
Did a little painting
And ate lots of good food!
This Asian Pasta Salad with Creamy Coconut Dressing was created from elements of The Pioneer Woman’s Asian Noodle Salad and Carlsbad Craving’s Asian Peanut Coconut Dressing
I adjusted the recipes to suit our tastes, eliminating a little of this and subbing a little of that-
Add chicken or shrimp if desired, or eliminate the pasta…
Create your own version of this summer friendly satisfying salad 🎨
An easy peasy way to cook the pasta is to put it in a pan of boiling salted water, cover the pan and immediately turn burner off
The pasta will cook through but not overcook, and wait patiently until you’re ready to continue
The base of this “finger licking good” dressing is Greek coconut yogurt and creamy peanut butter
Put the peanut butter in a pint jar and microwave for 30-60 seconds, until peanut butter begins to melt. Add the rest of ingredients
Shake, shake, shake, and then give it a few stirs for good measure
Now you’re ready for the pasta
Drain the hot pasta and immediately toss it with dressing to coat
Mix well
Top with remaining ingredients
Toss to combine, taste and add more dressing if desired
Serve with additional peanuts and dressing on the side
Refrigerate leftover salad to enjoy again, it will stay good for 1-2 days
ASIAN PASTA SALAD WITH CREAMY COCONUT DRESSING
Ingredients
Salad
- 4 oz thin spaghetti
- 2 handfuls,or 40 fresh snow peas, trimmed and cut into small pieces
- 1/3 English cucumber sliced and cut into half moons
- 2 large handfuls fresh bean sprouts
- 1 cup thinly sliced carrot discs carrot shreds or grated carrots
- 6 green onions chopped
- 4 cups mixed salad greens like baby kale, spinach, romaine, torn into bite size pieces
- 2 oz salted peanuts
Creamy Coconut Dressing
- 1 container 5.3 oz. Greek coconut yogurt, like Chobani
- 1/3 cup smooth peanut butter
- 2 T sweet Asian chili sauce
- 1 T fresh lime juice
- 1 T brown sugar
- 2 T soy sauce
- 3 T rice vinegar
- 1/2 tsp minced garlic
- 1/4 tsp ginger paste optional
- 3 T milk
Instructions
Salad
- Fill a 3 qt sauce pan half way with water and add 1 T salt. Bring to boil and add spaghetti. Cover and turn burner off, but leave pan on burner while preparing the rest of the salad. Pasta will cook gently as burner cools down
- Rinse snow peas and microwave 1-2 minutes until just crisp tender. Cut in half.
- Drain pasta. Pour 3-4 heaping Tablespoons of dressing over warm pasta and toss to coat.
- Add salad greens, cucumber, snow peas, green onions, carrots, and peanuts. Toss to combine. Add more dressing if desired. Serve salad with additional dressing and peanuts on the side.
Creamy Coconut Dressing
- Place peanut butter in a pint jar and microwave for 1-2 minutes until it begins to melt. Add remaining ingredients and shake well. Stir with a spoon until smooth. Refrigerate until serving and stir again before adding to salad. Makes about 1 1/4 cups. Keep in refrigerator for up to a week.
Notes
Over the weekend we also enjoyed Pork tacos with Roasted Tomato & Squash Salsa, Burgers with Bleu Cheese Buns, and Almond Danish Breakfast Bake. I will be sharing these new and easy recipes with you as soon as I rest up a little bit 😴
I guess it’s the sign of a fun weekend when your guests fall asleep on the way home…
……………………………………………………….
I will be joining these fabulous parties and blogs
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, Something to Talk About, A Stroll Thru Life Inspire Me Monday
Crafty Staci, Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
Comments
16 Responses to “Take-out Tuesday, Asian Pasta Salad with Creamy Coconut Dressing”Trackbacks
Check out what others are saying...-
[…] Asian Pasta Salad with Creamy Coconut Dressing […]
RSS - Posts
Your little boaters and artists are worn out from all the weekend fun Jenna! I hope you got in a good long nap too 🙂 Your Asian pasta salad sounds like a winner for hot and busy summer days! We missed taking the boat out this weekend with Mother’s Day and gardening projects but hope to soon.
It amazes me how you come up with all these tasty dishes… and lots of them! This salad topped with a little chicken has my mouth watering! 🙂 …your little guests are precious! Looks like you have a budding artist on your hands! Hope you all are rested up! 🙂 ~Rhonda
Your kids are so cute. Lovely salad – thank you
Thanks Liz! >
That last shot is a classic! I bet you were just as tired and ready for a nap, yourself!
Yep! >
Your grands are dolls, Jenna! The Asian salad sounds delicious! Wishing you a good week!
Thanks, they are cute but exhausting! >
I am so having this for dinner tonight. I have everything on hand except for the Asian chili sauce, but I’m running errands in a minute and it’s on my list! Now, if I only had two cute little kids to play with . . .
Ha, ha, looks like everyone had a great time:@)
Just tried coconut yogurt for the first time. Your dressing is a brilliant addition to Asian salads Jenna and I look forward to trying it with shrimp. Your grandkids are adorable!!!
Thanks Johanne, I think you’ll love it! >
Your Asian Pasta Salad looks delicious and I will love the Creamy Coconut Dressing.Thanks so much for sharing with Full Plate Thursday and have a great day!
Miz Helen
Oh heavens, this looks SO GOOD! I love that you took two different recipes and combined them for one. I need to keep that in mind. In any case, I’m going to have to try this for sure! Thanks!! Oh, and those babies are PRECIOUS!!
Thanks Hope! >