Courtney's Asian Peanut Pasta Salad

Sub in whatever you like, try to maximize the color variety! Red: bell pepper, tomato Orange: carrot, bell pepper Yellow: corn, bell pepper, cauliflower florets Green: kale, broccoli florets, edamame beans, marinated artichoke Purple: cabbage, onion Brown: chick peas, nuts/seeds Can also add shrimp, tofu, or chicken for extra protein.

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Step 1

Cook the pasta to al dente. Reserve some of the starchy pasta water to make the sauce before draining.

Step 2

Meanwhile, chop up the salad ingredients and make the sauce using a blender. Add the pasta water to reach the desired consistency, keeping in mind that it will thicken over time in the fridge.

Step 3

Combine the pasta with the chopped ingredients. Store the sauce in the fridge and drizzle immediately before serving cold.