Asian Rotini Salad

For Week 2 of BM #47, I shall showcase some Pizza and Pasta varieties which are kid friendly.

We love a version of Indonesian noodles with Peanut sauce which a local noodles joint sells. So when I found a peanut sauce recipe, I had noted down the recipe. I thought the flavors in that sauce would closely resemble the sauce which is used in our favorite noodles. I was right on. It has since become a favorite with my family.
So check out for Day 1 ..

Ingredients - 

Pasta (I used tri color Rotini) 8 oz
Salt as needed
Tomatoes, Cucumbers, Green Onions, chopped as needed
Carrots, Broccoli, steamed as needed
Tofu, cubed as needed
Cooking Oil 4 Tbsp
For the Peanut Sauce - 
Smooth Peanut Butter 1/4 cup 
Water 1/4 cup 
Rice Vinegar 1 Tbsp (I used Apple Cider Vinegar)
Soy Sauce 2 Tbsp 
Garlic cloves (minced) 2 nos 
Lime Juice 1/2 tsp (or more to taste)
Chilly Flakes 1-2 tsp (Optional - Omit for kids)

Method Of Preparation -

Boil about 10-12 cups of water in a huge pot and add salt. Cook the pasta al dente as per the package instructions.

Drain, cover and set aside.

In a pan, heat oil and saute tofu cubes until they are evenly browned. Drain and set aside.

To Prepare the Sauce - 
Add all the ingredients required for the sauce in a mixing bowl and whisk until they are mixed well and a smooth sauce results.

To Assemble the Salad - 
In a wide bowl, add the cooked pasta, tomatoes, cucumbers, steamed broccoli, steamed carrots and sauteed tofu.

Drizzle the peanut sauce and toss the salad so the sauce is evenly coated all over. Adjust the spice by adding more chilli flakes or crushed black pepper.

Garnish with chopped green onions and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Linking it to Srivalli's Kid's Delight hosted by Mir, theme being 'Pizzas and Pastas'.

Preparation Time 30 min
Serves 4-5