SLIPPERY INNARDS SALAD

FOR THE SALAD:
12 oz uncooked vermicelli or angel hair pasta or sphaghettini noodles
1/2 cup frozen peas, thawed under cold water
4 green onions, chopped
1 sweet red or orange bell pepper, diced
1/4 cup chopped fresh coriander (cilantro)
FOR THE DRESSING:
1 clove garlic
1/3 cup smooth peanut butter
1/4 cup rice vinegar
2 tbsp soy sauce
1 tbsp lime or lemon juice
1 tsp granulated sugar
1/2 tsp crushed hot pepper flakes
FOR GARNISH:
1/4 cup sliced black olives

TO MAKE THE SALAD:
In a saucepan of boiling water, cook vermicelli for 8 to 10 minutes or until tender but firm. Drain and rinse under cold water; drain and place in bowl.

Add peas, green onions, red pepper and chopped coriander and toss to combine; set aside.

TO MAKE THE DRESSING:
In blender, chop garlic. Add the remaining ingredients for the dressing; blend until smooth.

TO SERVE:
Pour dressing over salad; toss lightly. Garnish with olives.

TO MAKE AHEAD:
Both the salad and dressing can be refrigerated in separate airtight containers for up to 4 hours.

Servings: 8
Adapted from source: Canadian Living Magazine