30-Minute Broccoli Noodle Salad
This recipe for 30-Minute Broccoli Noodle Salad will impress your friends with its bold taste and beautiful presentation. To create this Asian-style dish, pasta and broccoli are tossed in a bright peanut and citrus sauce—so there's a lot to savor in this dish. Anyone looking for an easy-to-make side dish recipe should consider this spectacular pasta salad. It's also very budget-friendly, as it's made with ingredients such as orange juice and soy sauce. This broccoli salad certainly makes a great addition to any summer potluck, picnic, or lunch.
For another summer salad recipe, check out this Creamy Chicken Pasta Salad.
Preparation Time20 min
Cooking Time10 min
- 16 ounces linguine or other long pasta, cooked and drained
- 1/2 cup Crisco canola oil
- 1/2 cup Jif creamy peanut butter
- 1/2 each orange juice
- 1/2 cup lemon juice
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 1 small red, yellow or green pepper, chopped (about 1/2 cup)
- 1 large onion, chopped (about 1 cup)
- 1 tablespoon minced garlic
- 1 pound broccoli florets (about 3 cups)
Place the hot linguine into a large bowl. Drizzle with 1 tablespoon oil and toss to coat.
Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or whisk.
Heat the remaining oil in a 10-inch skillet over medium heat. Add the pepper, onion, and garlic and cook and stir for 1 minute.
Stir in the broccoli and the peanut butter mixture. Reduce the heat to low. Cook until the vegetables are tender-crisp, stirring often.
Add the vegetable mixture to the linguine and toss to coat.