Pasta Salad with Broccoli and Peanuts

Recipe from Martha Stewart Everyday Food Magazine and Tested in Alice's Kitchen
Serves 4

This was quick and easy to make. It makes a satisfying lunch too, so make up a batch and pack for school or work. This is loaded with fiber. You can find whole wheat fusilli pasta and all of the other ingredients for this salad at the Lost River Market & Deli.


Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes (or more, if you like more heat)
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped


In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.