I whipped up a double batch of this light, yet extremely flavorful, salad last weekend for a backyard dinner party. I stumbled upon it at epicurious.com and immediately new this simple dish would be a great compliment to the rest of the dinner I was preparing. Although the recipe calls for a basic liguine to use as the noodle, I think a whole wheat pasta or buckwheat soba noodle would be a healthy and delicious substitute. As well, you can throw in some edamame or tofu to make it a more complete meal in itself.
1 pound linguine, broken in half
4 tablespoons oriental sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper
3 red bell peppers, seeded, thinly sliced
3 cups snow peas
1 large red onion, thinly sliced
3/4 cup honey-roasted peanuts, coarsely chopped
1/2 cup chopped fresh basil
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl. Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt.
Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.