The spicy zing in the dressing will make this delicious Asian-inspired pasta salad the hit of any potluck.

Asian Seasoning, Crushed Red Pepper Flakes, Hot Chili Powder

For the spicy peanut dressing:
3 garlic cloves
1 quarter-sized piece fresh ginger root, peeled, if desired
Pinch of crushed red pepper flakes
1 1/2 teaspoons hot chili powder
2 teaspoons Dijon mustard
3/4 cup peanut butter  
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup warm water
1/4 cup canola oil
2 tablespoons toasted sesame oil

For the salad:
1 pound rotini, cooked al dente and cooled under cold water
1 small head broccoli, woody end discarded, florets separated, stem peeled and julienned
1 bunch scallions, cut diagonally into one inch pieces
1 red bell pepper, cored and sliced
1 tablespoon Asian Seasoning

To make the spicy peanut dressing: Place the garlic and ginger in a food processor fitted with a steel blade and process until finely chopped.  Add the red pepper, chili powder, mustard, peanut butter, soy sauce, vinegar and water and process until combined.  Gradually add the canola and toasted sesame oils.
 
Place the cooled pasta in a large mixing bowl and add the spicy peanut dressing.

Give the broccoli an instant “blanch” by placing the broccoli in a colander (brings out the beautiful green color); rinse with hottest water possible.  Rinse and refresh with cold water; allow to dry a bit.

Just prior to serving, add the broccoli, scallions, pepper and Asian seasoning to the pasta; gently combine. 

Yield: 8 servings
Level of Difficulty: 2
Time: 30 minutes