Title: Penne Pasta Veg Salad/thai Peanut Dressing
Categories: Vegetable Thai
Yield: 8 Servings

DRESSING
3		Garlic Cloves, peeled
2	tb	Ginger, chopped
1/2	c	Chunky Peanut Butter
1/4	c	Rice Wine Vinegar
1/4	c	Soy Sauce
1/2	c	Coconut Milk
2	tb	Dark Oriental Sesame Oil
2	ts	Red Pepper Flakes
1	ts	Sugar
1/2	c	Cilantro, chopped
1	lg	Lime , juice only
		Salt and pepper tt
PASTA
12	oz	Penne Pasta cook and drain cooking times will vary
VEGETABLES
1	md	Red Pepper, seed/thin slice
1	md	Yellow Pepper same as above
1	bn	Broccoli, SEENOTE
1/2	lb	Snow Peas, blanched
4	md	Carrots, peel, 2" julienne
6	x	Green Onions, chopped
GARNISHES
1/2	c	Peanuts, roasted, chopped
1	sm	Cucumber, grated-squeeze dry
4	tb	Chopped Thai Chiles
6	tb	Coconut, grated, toasted

SEENOTE: Broccoli, cut the broccoli into florets and blanch 30 seconds in boiling water, drain and refresh under cold water. In a food processor or blender combine the garlic, ginger, peanut butter, rice wine vinegar, soy sauce, coconut milk, sesame oil, red pepper flakes, and sugar. Process until smooth and add the chopped cilantro and lime juice. Taste for seasoning and add salt and pepper to taste. Set aside. In a large bowl combine the cooked penne, red and yellow pepper, broccoli, and snow peas, carrots and green onions. Toss with the peanut sauce and chill at least 2 hours. When ready to serve, toss once again and adjust seasoning as needed. Serve with garnishes or top serving dish... Serve chilled or at room temp.

: Tested many times by Mike and Karen Stock.. : Typed 9/1/97

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