Recipe: Tricolor Pasta Salad with Asian Peanut Dressing (with asparagus and fennel)

TRICOLOR PASTA SALAD WITH ASIAN PEANUT DRESSING

"This versatile salad can also be transformed into a main entree by adding barbecued chicken cut into bite-sized pieces, or chilled cooked shrimp."

FOR THE PASTA SALAD:
1/2 pound dried, tricolor spiral pasta
1 tablespoon safflower oil
1/2 bunch pencil-thin asparagus
1 medium carrot
1 small red bell pepper
1 cup matchstick-cut fennel root
1/2 cup matchstick-cut Japanese or hothouse cucumber
1/4 cup raw hazelnuts

FOR THE ASIAN PEANUT DRESSING:
6 tablespoons chunky peanut butter
1/4 cup boiling water
1/2 cup coconut milk
Finely grated or minced zest (colored part of skin) from 1 lime, plus 3 tablespoons lime juice
2 tablespoons heavy soy sauce
1 tablespoon dark sesame oil
1 teaspoon Asian chile sauce
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
2 tablespoons very finely minced fresh ginger
2 cloves garlic, very finely minced

ADVANCE PREPARATION:
Preheat the oven to 325 degrees F.

Drop the pasta into 6 quarts lightly salted, rapidly boiling water. Over the highest heat, cook according to the manufacturer's instructions, about 8 minutes, until firm but no longer raw-tasting. Tip the pasta into a colander and rinse under cold water, then drain thoroughly. Stir the oil into the pasta to prevent sticking.

Snap off and discard the asparagus ends. Bring 2 quarts water to a boil, stir in the asparagus, and cook until they brighten; immediately transfer to a bowl filled with cold water and ice. Leave the hot water in the pot. When the asparagus are cool, cut into 2-inch lengths.

Peel the carrot and cut on a sharp diagonal into 1/8-inch-thin slices; overlap the carrot slices and cut into 1/8-inch-thin matchsticks. Place the carrots in a sieve and pour the boiling water that the asparagus were cooked in over them; immediately transfer the carrots to a bowl of ice water. When chilled, pat the carrots dry with paper towels and set aside.

Stem, seed, and cut the bell pepper into 1/8-inch-thin matchsticks. Set aside the fennel root and cucumber.

Place the hazelnuts on a baking sheet and place in the preheated oven for about 15 minutes, until golden. Then cool and set aside.

MAKE THE DRESSING:
In a bowl, conbine the peanut butter with the boiling water and stir until evenly mixed. Add all of the remaining salad dressing ingredients, stir well, then taste and adjust the seasonings.

The recipe to this point can be completed up to 8 hours in advance of serving.

TO ASSEMBLE AND SERVE:
Bring all the salad ingredients and the dressing to room temperature. Combine the pasta, vegetables, and nuts so they are evenly mixed. Add the dressing and mix again. Serve at room temperature.

Serves 4 to 6 as a salad when accompanying a main entree
Source: Fusion Food Cookbook by Hugh Carpenter