← All recipes

🥗 Farfalle Pasta Salad with Peanut Dressing

546 kcal · 30 min · 4 servings

Ingredients

• 400 g Farfalle
• 1 tbsp Olive oil
• Salt
• 3 tbsp Peanut butter
• 3 tbsp Lemon juice
• Pepper (from the mill)
• 2 bunch Spring onions
• 2 Chili peppers
• 0.5 Cucumber
• Cilantro leaves
• 2 tbsp Peanuts

Instructions

1. 1. Bring a large pot of water to a boil and add salt and the oil.
2. 2. Cook the pasta in it until al dente (firm to the bite).
3. 3. Drain the pasta.
4. 4. Rinse the pasta briefly with cold water to stop the cooking process.
5. 5. Let the pasta drain well.
6. 6. Whisk the peanut butter with the lemon juice and four tablespoons of hot water until smooth.
7. 7. Season the sauce with salt and pepper.
8. 8. Wash the spring onions and slice them into thin diagonal pieces.
9. 9. Wash the chili peppers.
10. 10. Remove the inside of the chili peppers including the seeds.
11. 11. Slice the chili peppers into thin rings or strips.
12. 12. Peel the cucumber.
13. 13. Cut the cucumber in half lengthwise.
14. 14. Cut the cucumber halves into five-centimeter-long pieces.
15. 15. Cut the cucumber pieces into thin strips.
16. 16. Toss the drained pasta with half of the spring onions, half of the cucumber strips, the chili peppers, and the peanut sauce.
17. 17. Wash the coriander leaves.
18. 18. Pat the coriander leaves dry.
19. 19. Pick the coriander leaves off the stems.
20. 20. Arrange the remaining vegetables on plates.
21. 21. Distribute the pasta mixture over the vegetables.
22. 22. Sprinkle the salad with the roasted peanuts.
23. 23. Garnish the salad with the fresh coriander leaves and serve.

Nutrition per serving

• kcal: 546
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 84 g