Salatada

Miso peanut pasta salad

Discover the perfect blend of umami miso and roasted peanuts in this delectable pasta salad, bringing a fusion of flavors to your plate.

Ingredients:

450g whole-wheat elbow pasta, or your favorite shape
1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)
1 heaping tablespoon white miso
2 tablespoons apple cider vinegar, or rice wine vinegar
2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good)
2 teaspoons chopped ginger
1 garlic clove, minced
2 tablespoons honey (or less, if using sweetened peanut butter)
4 dashes sesame oil, plus more to taste
1 bunch scallions, trimmed and sliced
1/2 large watermelon radish, cut into 2-inch sticks
1 medium carrot, peeled and cut into 2-inch sticks
1 cup broccoli florets, blanched or lightly steamed, chopped
8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish
1/2 cup roasted peanuts, for garnish

Prepare the pasta until it is cooked but still slightly firm. Save some of the pasta cooking water for later use and keep it aside. Drain the pasta and transfer it to a large mixing bowl.
In a different mixing bowl, combine peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Gradually add the pasta water in small amounts and mix until you achieve a smooth consistency resembling sauce. The texture should be fluid, not too thin, so incorporate the water slowly. Adjust the seasoning to your liking by tasting the sauce.
Pour half of the prepared sauce onto the pasta and mix thoroughly. Keep a small portion of each vegetable and herb for decorating, then add the rest of the vegetables, cilantro, and sauce to the pasta. Mix well and adjust the seasoning according to your taste.
Decorate the dish with the set aside vegetables, cilantro, and peanuts. Serve the dish at room temperature.

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