Barefoot Contessa's Crunchy Noodle Salad

READY IN: 35mins
Recipe by CarolineUMD

From her cookbook Barefoot Contessa at Home

Top Review by quikgourmet

Delicious and easy recipe -- my favorite kind! I used a low-sodium soy sauce and might decrease the salt next go round just to lower the sodium further but it is delicious as is. I didn't need all of the dressing so with the leftover salad, I cooked up more noodles the next day, added them in to the leftover salad with the leftover dressing, and added grilled chicken to make it a dinner salad. This is one fabulous and versatile recipe and amazingly is just as good leftover as the day you make it. Thanks, Caroline, for sharing!

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
  4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.

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