We used to love this salad from Whole Foods. This, I think, is a great replication.
12 ounces penne pasta, cooked and rinse with cold water
2 cups packed baby spinach, washing, microwave for 1-2 minutes, drain and finely chop
1 – 12 ounce jar roasted red peppers sliced
8 ounces smoked mozzarella cheese diced
1/4 cup grated parmesan cheese
1 Tablespoon dried parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
1 and 1/2 tsp chopped garlic
pinch of cayenne pepper
salt and ground pepper to taste
Mix ingredients for dressing well. Combine salad ingredients. Pour the dressing over the pasta and combine well. Best to refrigerate for a couple of hours or overnight. Serve cold.
The spice can be adjusted as desired. The jalapeño pepper can be seeded and deveined to allow for less spice. Recipe can be made with whole wheat spaghetti or soba noodles.
5 Tablespoons peanut butter
5 Tablespoons water
5 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoons white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
half of a jalapeño pepper
1/2 cup peanuts
8.8 ounces soba noodles or whole wheat spaghetti
4 scallions, thinly sliced
1 each: red, green and yellow pepper cut into 1/8 inch thick strips
fresh cilantro or basil to taste
For sauce: Puree all ingredients in a food processor, adding the peanuts last so you can control how smooth the sauce will be (leave some pieces of crushed peanut in the sauce.)
Make salad: Cook noodles in a boiling salted water until tender. Drain and mix with peppers and scallions. Pour sauce over noodles to combine and sprinkle with cilantro or basil to taste. Serve immediately or cool and serve cold.
A spicy dish that can be combined with sautéed slices of chicken if desired. Use as a side dish without chicken.
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tablespoons chopped fresh ginger (or less dependent on taste)
1 medium garlic glove, chopped
2 Tablespoons red wine vinegar
1 1/2 Tablespoons Asian sesame oil
2 teaspoon dried hot red pepper flakes
For Noodle Salad:
3/4 to 1 pound linguine or spaghetti
4 scallions, thinly sliced
1 red bell pepper cut into 1/8 inch thick strips
1 yellow bell pepper cut into 1/8 inch thick strips
3 Tablespoons sesame seeds, toasted
For dressing: Puree dressing ingredients in a blender until smooth and transfer to a large bowl.
Make salad: Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers and sesame seeds to dressing, tossing to combine and serve immediately.
Delish! Great with a dressing for potato salad, or any green salad with or without cheese or topped with grilled chicken
1 jalapeno pepper, seeded and coarsely
1 clove garlic
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
Mix all ingredients in a food processor. Store in frig.