Thai-Citrus Pasta Salad

Thai-Citrus Pasta Salad
Yield:
3 gal. or 48 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
Vinaigrette
frozen orange juice concentrate, thawed 1 lb. [450 g] 1-1/3 cups [300 mL]
fresh lime juice 8 oz. [250 g] 1 cup [250 mL]
canola oil 8 oz. [250 g] 1 cup [250 mL]
honey 10 oz. [300 g] 3/4 cup [150 mL]
lite soy sauce 3 oz. [90 g] 6 Tbsp. [75 mL]
Kraft Smooth Peanut Butter 1 lb. [450 g] 2 cups [500 mL]
cilantro, chopped 2 oz. [60 g] 1-1/3 cups [300 mL]
garlic cloves, minced 1 oz. [30 g] 1/3 cup [75 mL]
gingerroot, minced 1 oz. [30 g] 1/3 cup [75 mL]
sesame oil 1-1/2 oz. [45 g] 2-1/2 Tbsp. [35 mL]
salt 1 Tbsp. [30 g] 1 Tbsp. [15 mL]
coarse black pepper 1 Tbsp. [30 g] 1 Tbsp. [15 mL]
Pasta
capellini, uncooked 4 lb. [1.8 kg]
green onions, cut diagonally into thin slices 10 oz. [300 g] 3 cups [750 mL]
carrots, coarsely shredded 8 oz. [225 g] 2 cups [500 mL]
grape tomatoes, halved 2 lb. [900 g] 1-1/2 qt. [1.5 L]
peanuts, chopped 8 oz. [250 g] 2 cups [500 mL]
Vinaigrette
frozen orange juice concentrate, thawed 4 oz. [125 g] 1/3 cup [75 g]
fresh lime juice 2 oz. [60 g] 1/4 cup [50 mL]
canola oil 2 oz. [60 g] 1/4 cup [50 mL]
honey 2-1/2 oz. [75 g] 3 Tbsp. [45 mL]
lite soy sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
Kraft Smooth Peanut Butter 4 oz. [125 g] 1/2 cup [125 mL]
cilantro, chopped 1/2 oz. [15 g] 1/3 cup [75 mL]
garlic cloves, minced - 1-1/2 Tbsp. [20 mL]
gingerroot, minced - 1-1/2 Tbsp. [20 mL]
sesame oil - 2 tsp. [10 mL]
salt - 3/4 tsp. [4 mL]
coarse black pepper - 3/4 tsp. [4 mL]
Pasta
capellini, uncooked 1 lb. [450 g]
green onions, cut diagonally into thin slices 2-1/2 oz. [75 g] 3/4 cup [150 mL]
carrots, coarsely shredded 2 oz. [60 g] 1/2 cup [125 mL]
grape tomatoes, halved 8 oz. [225 g] 1-1/2 cups [375 mL]
peanuts, chopped 2 oz. [60 g] 1/2 cup [125 mL]

Directions

Vinaigrette: Stir juice concentrate, lime juice, oil, honey and soy sauce in medium bowl with wire whisk until well blended. Add peanut butter; mix well. Stir in remaining ingredients; set aside.

Pasta: Cook pasta as directed on package; drain. Rinse and drain again. Place in large bowl. Add vegetables; mix lightly.

Add Vinaigrette; toss to coat. Sprinkle with peanuts.

Kraft Kitchens Tips

Special Extra
Garnish with lime zest and chopped cilantro just before serving.
Make Ahead
Vinaigrette can be stored in tightly covered container in refrigerator up to 24 hours before using as directed.

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