With my In-Laws visiting I splurged (dietary wise) and we had steak last night so with the leftovers (not much after Ford got done eating…..) I made a quick pasta salad for the next day. It stretched the meat out, the salad though can be made vegetarian/vegan easily without it. The dressing I used wasn’t the healthiest choice but it was a bottle I found hidden in the cupboard. Figured I would use it up, better than throwing it away.
I packed it in travel containers and we had it for lunch after out hike this morning at Mt. Rainier NP.
Asian Inspired Pasta Salad
- 1 lb small pasta shapes
- 2 cups frozen peas
- ¾ cup Asian toasted sesame dressing
- ¼ cup chunky peanut butter (natural style)
- 1 Tbsp sweet chili sauce
- Leftover steak (I had about 1 cup diced small)
Bring a large pot of water to a boil, cook the pasta as directed. Add the green peas to a colander, pour the pasta over them. Rinse the pasta well with cold water and shake off.
Combine the pasta with the steak in a large mixing bowl.
Whisk the dressing, peanut butter and chile sauce and pour over the salad, stir to mix.
Cover tightly and chill for a couple of hours.