Noodle Salad With Peanut-Lime Vinaigrette

• 1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
• 2 -4 scallions, chopped,save some for garnish
• 1 red bell pepper, julienned,save some for garnish
• roasted peanuts, chopped,save all for garnish
• 1 tablespoon black sesame seeds or 1 tablespoon sesame seeds, with additional for garnish (optional)
• Peanut-Lime Vinaigrette
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 serrano chili, chopped
• 3 tablespoons fresh cilantro leaves
• 1 1/2 tablespoons unsalted creamy peanut butter
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons light brown sugar
• 2/3 cup canola oil
• 1 tablespoon sesame oil
• salt

1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.

thin pasta, red bell pepper, peanuts, black sesame seeds, peanutlime vinaigrette, ginger, garlic, serrano chili, fresh cilantro, peanut butter, lime juice, rice vinegar, soy sauce, light brown sugar, canola oil, sesame oil, salt

Taken from www.food.com/recipe/noodle-salad-with-peanut-lime-vinaigrette-31110 (may not work)