These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

• A quick hearty lunch
• A lazy dinner outside
• Picnics by the lake
• Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
• Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

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