I love Summer, purely because I get to eat lots and lots of different types of salad! Somehow salads don’t seem so appealing as a meal in the midst of Winter. Mesculin, roasted vegetable, pasta….salads are just delicious!
This pasta salad is seriously good! Saturday night was my first barbecue of the season and I took along this dish. It is very easy to throw together at the last minute and it is super tasty. I used spiral pasta but the original recipe uses vermicelli (a slender version of spaghetti!). You can add a small amount of chopped parsley to add a bit of greenery and flavour.
Soya Sauce and Roasted Peanut Pasta Salad
- 4 cups of pasta, cooked
- 1 cup of sunflower seeds
- 4 cups of roasted peanuts
- 1 cup of chopped parsley
- 1/2 a cup of soya sauce
- 2 tablespoons of olive oil
Cook the pasta until al dente. Drain and rinse the pasta then toss in oil. Add the soya sauce and sunflower seeds.
Toss the peanuts in a splash of olive oil and a teaspoon of rock salt. Microwave on high for about 10 minutes. Be sure to stop and stir these every two or so minutes so they do not burn. Let the peanuts stand for 10 minutes to cool.
Add peanuts to the pasta mix, along with the parsley. Toss slightly and chill in the fridge until needed. Enjoy!