Thai Pasta Salad

Thai Pasta Salad


1 package (box) of Farfalle pasta* (cooked and drained, but not rinsed)
1 hothouse (English) cucumber, diced
1 red bell pepper, diced (I used two bell peppers, any colors work)
1 bag spinach
1 cup dry roasted peanuts (I used honey roasted... hmm:))

3 cloves garlic, minced
1 1-inch piece ginger root**
2/3 cup soy sauce
1/2 cup peanut butter
2 Tbsp fresh lime juice
1/2 cup mayo (low fat worked just fine)
1/2 can unsweetened coconut milk (lite also worked fine- be sure to shake the can before opening!!)
1/2 cup water
2 to 3 tsp chili garlic sauce (I didn't have this ingredient- omitted)
2 tsp sesame oil
1/3 cup brown sugar

From the garlic on down to the brown sugar, mix all those ingredients in a blender or food processor until smooth. Meanwhile, toss the pasta, veggies and 2/3 cup of peanuts in a large bowl. Pour dressing over and toss again. Garnish with remaining peanuts.

If you aren't making this recipe for a crowd, you may want to consider halving or fourth-ing it because seriously, it makes enough to feed the Philadelphia police force.

And of course, you could always add some grilled chicken or freshly sauteed shrimp.

Enjoy!