I have collected Gourmet magazine since I got married in the mid-sixties and many of my favorite recipes are from Gourmet.
This one is from the June, 2002 issue.
For Peanut Dressing:
1/2 c. smooth PEANUT BUTTER
1/4 c. SOY SAUCE
1/3 c. warm WATER
2 Tbsp. peeled, chopped fresh GINGER
1 clove GARLIC, chopped
2 Tbsp. RED WINE VINEGAR
1 1/2 Tbsp. ASIAN SESAME OIL
2 tsp. HONEY
1 tsp. dried, hot RED PEPPER FLAKES
For Noodle Salad:
1 lb. dried LINGUINE
4 SCALLIONS, thinly sliced
1 RED BELL PEPPER, cut into 1/8-inch-thick strips
1 YELLOW BELL PEPPER, cut into 1/8-inch-thick strips
3 Tbsp. SESAME SEEDS, toasted (toast in a dry pan over medium heat until seeds become slightly golden and fragrant)
Note: *Save some of the scallions, peppers and sesame seeds to use as garnish to finished dish.
Make the dressing...
Purée dressing ingredientsin a blender until smooth, about 2 minutes and transfer to a large bowl.
Make the salad...
Cook pasta in boiling salted water.
Drain in a colander, then rinse under cold water.
Add pasta, scallions, bell peppers and sesame seeds to dressing.
Toss to combine and serve immediately.
Serves 6 as a side dish, or 4 as a vegetarian main dish.