Crunchy Noodle Salad

This is my go-to salad whenever I know I won't have a ton of time to prepare a dish, but want something fun and filling. The dressing is what gets me on this one; so creamy and delicious! I made it for my book club this week. Our book this month was The Brief and Wonderous Life of Oscar Wao by Junot Diaz and the entire book club's consensus was "You should read it if you haven't!" It's well written, teaches you a lot about the Dominican Republic and it also emphasizes being kind to others. My girlfriend Caitlin actually said growing up when her mom would drop her off at school she'd say, "Caitlin, today talk to someone no one else is talking to and be nice to someone no one is being nice to." How great is that advice for a young kid?! Caitlin definitely is one of the most compassionate people I know and no doubt because of her mom's guidance! Enjoy this salad and hopefully it'll be while you read this book!

Crunchy Noodle Salad

1/2 lb. thin spaghetti
1 lb. sugar snap peas
2 red bell peppers - thinly sliced
4 scallions - sliced dragonfly
3 tbsp. chopping parsley

Dressing:
1/2 cup veggie oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tbsp. dark sesame oil
1 tbsp. honey
2 garlic cloves, minced
1 tsp. grated fresh ginger
3 tbsp. toasted white sesame seeds
1/2 cup peanut butter

1. Cook pasta, drain and set aside

2. Boil a large pot of water, add the snap peas, return to boil for 3-5 minutes. Drain and put in ice water.

3. Whisk veggie oil, rice wine vinegar, soy sauce, sesame seeds, and peanut butter together


4. Combine spaghetti, peas, peppers and scallions. Pour dressing, add parsley, and mix.