How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Penne and Vegetable Salad with Indonesian Peanut Sauce?

You need 14 ingredients. The key ingredients include: 1/4 pound green beans, cut diagonally into 1/2-inch pieces, 1/2 pound penne, cooked al dente, 1 carrot, halved lengthwise and sliced thin diagonally, 1/2 large seedless cucumber, quartered lengthwise, seeded, and sliced thin diagonally, and more.

Is Penne and Vegetable Salad with Indonesian Peanut Sauce suitable as pasta & noodles?

Yes, Penne and Vegetable Salad with Indonesian Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Penne and Vegetable Salad with Indonesian Peanut Sauce?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Penne and Vegetable Salad with Indonesian Peanut Sa

Name: Penne and Vegetable Salad with Indonesian Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound green beans, cut diagonally into 1/2-inch pieces; 1/2 pound penne, cooked al dente; 1 carrot, halved lengthwise and sliced thin diagonally; 1/2 large seedless cucumber, quartered lengthwise, seeded, and sliced thin diagonally; 4 scallions, cut diagonally into 1/4-inch pieces; 1/4 cup roasted peanuts, chopped; Indonesian Peanut Sauce, recipe follows; 1/2 cup water; 1/4 cup, plus 2 tablespoons creamy peanut butter; 1 1/2 tablespoons soy sauce; 1 tablespoons fresh lemon juice; 1/2 teaspoon red pepper flakes, or to taste; 1/8 teaspoon ground cumin; Pinch turmeric

Fresh, crisp and full of flavor — this Penne and Vegetable Salad with Indonesian Peanut Sauce is a must-try. Made with green beans, penne, carrot and cu…

This Penne and Vegetable Salad with Indonesian Peanut Sauce relies on simple, everyday ingredients such as penne, cooked al dente, roasted peanuts, chopped, water and soy sauce. It comes together quickly and makes 4 servings, at about 165 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Penne and Vegetable Salad with Indonesian Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

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