Posted by: Rachel | August 30, 2014

end of days pasta salad

In some (lucky you) parts of the world summer is drawing to a close. Here in central Texas we have at least another month, I’m pretty sure, of over-hot days and nights. Part of the reason I’ve been such a slacker blog-wise (is that a word?) is that I’ve simply not been inspired to cook!

This recipe, though, is worth boiling water for. It makes a good sized batch, is versatile, carries beautifully to pot-lucks and block parties, (or just out to a deck or screened-in porch) and I don’t get tired of eating leftovers (when there are any).

Oh, and if you’ll be traveling by air, put a serving in a heavy zip-bag and add a plastic fork. It makes a great in-air meal – you’ll be the envy of everyone else in steerage!

Easy, yummy, why haven’t I shared this with you before? My bad, and apologies – blame the heat! (grin) In any event the other thing I love about this is that you can adapt it as you like. You could add bean sprouts, chopped cucumbers, maybe chopped sweet peppers to add color… let me know what you decide! I think it is fine as it stands.

You could certainly do a GF (gluten-free) version with rice noodles, I use the spirals that have colors (tomato, beet and spinach, or so they say), but any pasta that the sauce can stick to will do!

Without further ado:

Sara’s Slightly-Thai Sesame Noodles

finished pasta salad

Mmmm… dig in!

1 lb noodles (spirals work well)

1 bag/box frozen peas

in a small bowl, mix together the following:

1/4 cup sesame oil
1/4 cup peanut oil (or vegetable oil but recommend peanut oil)
1/4 cup soy sauce
2 T lemon juice
1/2 tsp ginger
2 chopped scallions
2 cloves garlic, chopped very fine
3/4 cup chunky (or smooth) peanut butter, more to taste

Put the frozen peas in a large colander in your sink (do not cook or thaw). Cook the pasta, drain over the peas, move peas, pasta, and any other vegetables if desired to a large bowl, toss together with dressing above. Mix well to coat.

Serve hot, cold or room temperature.

I have heard that this keeps well. It doesn’t last long enough around here for me to know for sure! Mmmm… enjoy and stay cool!



  1. Looks delicious. If I ever walk into my kitchen again, I’ll try it.

    I look forward to next week.

    Love, Josie

  2. This looks divine! I’m used to greek-style inspired pasta salads and this one has me drooling for some peanut and ginger noodles! Thanks for sharing!

  3. I wouldn’t get tired of this either. 🙂

  4. Hi Rachel. I am making this great recipe for the 2d time already. Thanks! Candace from Pittsburgh

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