2 red or orange bell peppers, cored and seeded, and thinly sliced
½ cup sliced green onions
½ cup chopped cilantro
For the dressing:
⅓ cup vegetable oil
⅓ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
2 teaspoon grated fresh ginger
½ cup smooth peanut butter (can sub almond butter)
Instructions
Cook pasta according to package instructions. Drain and set aside.
Bring another pot of water to a boil, add snap peas and cook ~2 minutes. Drain and rinse with cold water. Alternatively, if snap peas come in an individual bag, you can microwave them per the package instructions- about 2 minutes.
For the dressing (this step can also be made a day or two in advance), combine oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger and peanut butter and whisk together until combined. This can also be done in a mini blender.
In a large bowl combine cooked pasta, sliced bell peppers and snap peas. Pour dressing all over mixture and toss and until well combined. Top with green onions and cilantro and enjoy!
Notes
You could also make this with ½ lb spaghetti and use leftover dressing for another use: drizzled over roasted veggies or fish.