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Lily

Chilled Angel Hair Pasta with Crunchy Veggies Awaits You!

A refreshing and colorful dish featuring angel hair pasta tossed with crunchy veggies and a creamy peanut dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces angel hair pasta
  • 1 cup bell peppers thinly sliced (any color)
  • 1 cup cucumber julienned
  • 1 cup carrots shredded
  • 1 cup red cabbage shredded
  • 1/4 cup green onions sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1-2 teaspoons sriracha optional, for heat
  • 1/4 cup water to thin the dressing

Method
 

  1. Cook the angel hair pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. In a large bowl, combine the cooked pasta, bell peppers, cucumber, carrots, red cabbage, green onions, and cilantro. Toss gently to mix.
  3. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and sriracha (if using). Gradually add water until the dressing reaches your desired consistency.
  4. Pour the peanut dressing over the pasta and vegetables. Toss until everything is well coated.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve cold and enjoy!

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 13gSodium: 600mgFiber: 4gSugar: 8g

Notes

  • For added protein, consider adding grilled chicken, shrimp, or tofu to the dish.
  • Substitute the peanut butter with almond butter or sunflower seed butter for a different flavor or to accommodate nut allergies.

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