Thai Pasta Salad

An unusual pasta salad influenced by the flavors of Thailand.


4 cups penne pasta, cooked al dente and drained

1 cup green beans, sliced diagonally and blanched

1 red pepper, seeded and cut into strips

1 large cucumber, peeled and thinly sliced

1/4 cup fresh cilantro, chopped

6 scallions, chopped

In a large bowl combine all ingredients. Set aside and prepare dressing.


1/3 cup creamy peanut butter

1/4 cup vegetable or chicken broth

1 Tablespoon sesame oil

2 Tablespoons tamari or soy sauce

2 Tablespoons lemon juice


3/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/8 teaspoon ground turmeric

In a small bowl, whisk together peanut butter and broth. Add remaining ingredients. Mix well.

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Pour dressing over pasta and vegetables. Toss to coat evenly. Line a large platter with lettuce leaves. Spoon salad in center.
Serves: 4-6