Pork and Peanut Sauce Pasta Salad

405 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

Try our pasta salad recipe with a twist of Thai flavours. The peanut sauce is used to both marinate the pork tenderloin, and to help flavour the pasta salad.

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What You Need

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Make It

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  • Mix first 4 ingredients until blended. Reserve 1/2 cup peanut butter mixture. Pour remaining over meat in shallow dish; turn to evenly coat meat. Refrigerate 6 hours to marinate.
  • Heat oven to 400ºF. Remove meat from marinade; discard marinade. Place meat in shallow pan sprayed with cooking spray.
  • Bake 20 to 25 min. or until meat is done (160ºF). Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min.
  • Slice meat; place in large bowl. Drain pasta mixture. Add to meat along with the tomatoes and remaining peanut butter mixture; mix lightly.


Prepare using soba or buckwheat noodles.

Special Extra

Garnish with chopped fresh cilantro before serving.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 540
% Daily Value
Total fat 21g
Saturated fat 4g
Cholesterol 60mg
Sodium 690mg
Carbohydrate 56g
Dietary fibre 4g
Sugars 10g
Protein 34g
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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