Thai Butterfly Pasta Salad

By KrissyW330

Ingredients

• 4 ounces multigrain farfalle (bow tie) pasta
• 1/2 cup frozen baby peas
• 1/2 cup chopped carrot, steamed until tender
• 2 Tbsp diced green onion
• 1 roasted pepper, chopped (about 1/2 cup)
• 1 Tbsp chopped cilantro
• 1/2 cup tahini
• 1/4 cup warm water
• 1 tablespoon honey
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from recipes.runnersworld.com

Preparation

Step 1

1.Bring a medium pot of water to a boil over high heat. Add the pasta and cook according to package directions. Place the peas in a colander and drain the pasta over the peas. Rinse the peas and pasta together with cold water.

2.Meanwhile, whisk the tahini, water, honey, soy sauce, salt, and black pepper in a bowl.

3.Add the carrott, roasted pepper, pasta, peas, green onion and cilantro to the dressing and toss to coat.