Beefy Pasta Salad With Peanut Dressing Recipes

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PEANUT NOODLE PASTA SALAD RECIPE BY TASTY



Peanut Noodle Pasta Salad Recipe by Tasty image

Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 18

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

Steps:

  • In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
  • Combine pasta with the sliced vegetables in a large bowl.
  • Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams

GARLICKY PEANUT DRESSING



Garlicky Peanut Dressing image

This dressing is creamy, savory, and totally addictive. It's got garlic, rice vinegar, and honey balancing out the peanut butter and soy sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Salad Dressing     Condiment/Spread     Peanut Butter     Soy Sauce     Vinegar

Yield 4 servings

Number Of Ingredients 6

1/4 cup natural creamy peanut butter
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 tablespoon honey
1 garlic clove, finely grated
1/4 cup vegetable oil

Steps:

  • Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified.

PASTA SALAD WITH HOMEMADE DRESSING



Pasta Salad with Homemade Dressing image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Provided by BONNIES

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 18

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
  • In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
  • In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
  • Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g

ASIAN-PEANUT AND PASTA SALAD



Asian-Peanut and Pasta Salad image

From Southern Living magazine. A nice Asian salad with orange juice/rind to balance the rice vinegar and sesame oil. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (7 ounce) package spaghetti
1 cup roasted peanuts, coarsely chopped and divided
1 cup fresh orange juice
2 tablespoons rice wine vinegar
2 tablespoons teriyaki marinade, sauce
1 tablespoon sesame oil
1/2 teaspoon fresh orange rind, grated
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 cup radish, thinly sliced
1 carrot, shredded (coarsely)
2 green onions, sliced
2 tablespoons fresh cilantro, chopped
1 avocado, thinly sliced

Steps:

  • Cook pasta according to package directions; drain and set aside.
  • Process 1/2 cup peanuts, orange juice and next 6 ingredients in a blender until smooth, stopping to scrape down sides.
  • Combine pasta, half of dressing, remaining 1/2 cup peanuts, radishes and the next 3 ingredients, gently tossing to coat. Cover and chill 30 minutes. Serve with remaining dressing and avocado slices.

BEEFY PASTA SALAD WITH PEANUT DRESSING



Beefy Pasta Salad with Peanut Dressing image

Pasta coated in a sweet and sour peanut dressing is a great complement to the freshly grilled sirloin steak in this delicious pasta salad.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 6 servings, about 1-3/4 cups each

Number Of Ingredients 10

1/2 lb. whole wheat spaghetti, uncooked
3 large carrots, cut into thin matchlike sticks (about 2 cups)
2 cups fresh pea pods, halved diagonally
1 large red pepper, cut into thin matchlike sticks (about 2 cups)
1/3 cup lime juice
1/3 cup lite soy sauce
2 Tbsp. honey
1 Tbsp. PLANTERS Peanut Oil
3/4 cup PLANTERS Unsalted COCKTAIL Peanuts
1-3/4 lb. boneless beef sirloin steak, well trimmed

Steps:

  • Cook spaghetti as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min. Meanwhile, blend lime juice, soy sauce, honey, oil and nuts in blender until smooth.
  • Drain spaghetti mixture, reserving 1/2 cup of the cooking water. Place spaghetti mixture and reserved cooking water in large serving bowl. Reserve 1/4 cup peanut dressing; toss remaining with spaghetti mixture. Refrigerate 1 hour.
  • Heat grill to medium-high heat. Grill steak 6 to 7 min. on each side or until medium doneness (160°F). Remove from grill; cover. Let stand 5 min. before cutting into slices.
  • Fan meat slices over spaghetti mixture; drizzle with reserved peanut dressing.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g

SPRING ROLL SALAD WITH PEANUT DRESSING



Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

  • Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
  • Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
  • Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING



Noodle Salad With Spicy Peanut Butter Dressing image

Make and share this Noodle Salad With Spicy Peanut Butter Dressing recipe from Food.com.

Provided by Mizzy

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon cayenne pepper
8 ounces linguine
1 large orange bell pepper, cut into matchstick strips
1/2 cup chopped green onion
5 large lettuce leaves
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts

Steps:

  • Combine first 8 ingredients in small bowl; whisk to blend.
  • Set dressing aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Drain pasta; rinse with cold water and drain again.
  • Transfer pasta to medium bowl.
  • Add bell pepper and green onions.
  • Pour dressing over; toss to coat.
  • Season salad with salt and pepper.
  • Line serving bowl with lettuce leaves.
  • Transfer salad to prepared bowl.
  • Sprinkle with cilantro and peanuts.

Nutrition Facts : Calories 343.8, Fat 15.8, SaturatedFat 2.8, Sodium 665.9, Carbohydrate 40.4, Fiber 4.1, Sugar 7.4, Protein 13.1

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING



Noodle Salad with Spicy Peanut Butter Dressing image

Provided by Juli Tsuchiya-Waldron

Categories     Salad     Ginger     Nut     Pasta     Side     Quick & Easy     Peanut     Winter     Poker/Game Night     Bon Appétit     Japan     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 14

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon cayenne pepper
8 ounces linguine
1 large orange bell pepper, cut into matchstick-size strips
1/2 cup chopped green onions
5 large lettuce leaves
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts

Steps:

  • Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

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