This Asian Pasta Salad is made with angel-hair pasta, peanuts, cilantro, red peppers, edamame and green onions. You'll get all the great Asian flavors with sesame oil, soy and teriyaki sauce. Crushed red pepper flakes add just a kick of heat.
Combine oils and crushed red pepper flakes and heat over low heat for about 5 minutes. You can strain out the red pepper flakes if you are sensitive to a little extra heat. Leave them in for full flavor. Set aside in refrigerator while prepping other steps.
Combine agave, soy sauce, and teriyaki sauce. Set aside in refrigerator while prepping other steps.
Cook pasta according to package directions. Do not overcook! Remove from heat, drain, and run under cold water. Set aside.
While water is boiling you can get started on the vegetables. (Just watch your time if the pasta has started boiling. If only takes 3 minutes.) Dice red bell pepper. Chop green onions, and cilantro. Set aside.
Add cooked cooled pasta, chopped peppers, edamame, cilantro, green onions, and peanuts to a large bowl.
Pour cooled oil mixture and soy sauce/teriyaki mixture on top. Toss together.