Spicy Peanut Pasta Salad

• 1-1/2 pound Linguine
• 1 bunch Cilantro, Roughly Chopped
• 4 whole Green Onions, Thinly Sliced
• _____
• PEANUT DRESSING:
• 5 cloves Garlic, Peeled
• 1 cup Chunky Peanut Butter
• 3/4 cups Low Sodium Soy Sauce
• 4 Tablespoons (to 5 Tablespoons) Red Wine Vinegar
• 6 Tablespoons Brown Sugar
• 3 Tablespoons (to 4 Tablespoons) Red Chile Oil
• 1/4 cups Olive Oil
• 1/4 cups Sesame Oil (can Also Use 1/2 Cup Olive Oil)
• 1 Tablespoon (to 2 Tablespoons) Toasted Sesame Oil (sold In The Asian Aisle)

1. Boil linguine. Drain and set aside. Keep cool or at room temperature.
2. Make the dressing: in a blender or food processor, add garlic, peanut butter, soy sauce, red wine vinegar, and brown sugar. Pulse until smooth. Add chili oil and pulse again until smooth.
3. With the food processor on, pour in other oils until mixture is smooth and pourable. Thin with water to get desired consistency if necessary. Chill dressing until ready to use.
4. To assemble the salad, combine linguine, dressing, cilantro, and green onions. Toss to combine. Add dressing gradually and toss until the noodles are sufficiently coated. Toss with more cilantro for a garnish.

linguine, cilantro, green onions, peanut, garlic, butter, ube, red wine vinegar, brown sugar, red chile oil, ubc, ubc, sesame oil

Taken from tastykitchen.com/recipes/salads/spicy-peanut-pasta-salad/ (may not work)